TEX-MEX CHEESE FONDUE
I went to a fancy Fondue restaurant with my daughter and can't wait to try making fondue myself--it seems so easy! I thought this would be a great recipe to start with. Recipe source: Bon Appetit (February 1990)
Provided by ellie_
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place both cheese in a large bowl and add flour, toss.
- Rub inside of fondue pot with garlic. Discard garlic.
- Add wine and tequila to pot and warm over medium heat until tiny bubbles appear.
- Add one handful of cheese mixture to wine mixture and stir constantly until cheese melts. ADJUST HEAT SO MIXTURE DOES NOT BOIL.
- Repeat with remaining cheese; stirring until thick. Stir in cilantro and chilies and season with salt and pepper.
- Set pot over candles or Sterno on serving table. Serve with skewers of bread cubes, sausages and/or vegetables.
- Serve with tortilla chips if desired.
TEQUILA & MEXICAN CHEESE FONDUE
Apple juice and a splash of tequila are melted with Mexican-style cheese, chili powder and ground coriander in this party-starting cheesy fondue.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to cheese mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 6 g
CHEESY TACO FONDUE
Imagine your favorite taco melted into one deliciously cheesy molten soup! That's sort of how this awesome fondue tastes. Try it with tortilla chips!
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 2 g, Protein 6 g
AZTEC TACO FONDUE
Get out the fondue pot, and have a ball creating this Mexican fondue dish to please your palate! Great for parties and friends getting together to set around the table and "Do Fondue"!
Provided by Lindas Busy Kitchen
Categories Sauces
Time 35m
Yield 1 fondue pot
Number Of Ingredients 14
Steps:
- Toss together cheese and flour.
- Heat broth in a 1 1/2 quart saucepan, until bubbles rise.
- Turn heat to med-low, and add cheese and flour blend, 1/2 cup at a time, stirring until cheese is melted after each addition.
- Stir in taco mix, oregano, and crushed cumin seed.
- Transfer to a fondue pot, and serve immediately, along with all your dippers.
TACO CHEESE FONDUE WITH CILANTRO & TEQUILA
Mexican night at your house? Start the fiesta with this awesome fondue made with tequila, Mexican-style taco cheese and chopped fresh cilantro.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 6 g
TEQUILA TACOS
Steps:
- In a nonreactive bowl, combine 1/3 cup of the tequila, the soy sauce, the zest and juice of 1 lime, the cumin, and freshly cracked black pepper. Add the steak to the marinade and let it sit at room temperature for 30 minutes, or refrigerate it for no longer than 1 hour.
- In a small bowl combine the remaining lime zest, lime juice and sour cream. Cover and refrigerate until ready to use.
- Strain the steak from the marinade. Pour the marinade into small saucepan over medium-high heat and bring to a simmer. Let it simmer until it reduces by a third, about 10 to 15 minutes.
- Heat a large skillet over high heat. Add the steak and cook until it barely starts to brown. Switch off the heat, then add the marinade reduction, the white vinegar, and the remaining tequila.
- Prepare the taco shells, either by frying or heating in an oven.
- For service, rub the shells with the reserved lime rinds. Add the some of the beef, taco slaw, sour cream and onions to each taco. Garnish with the cilantro and Cotija cheese. Serve and enjoy!
- Prepare all the vegetables and add to a large bowl. Season them with the salt and pepper and add the vinegar. Toss to combine.
FOUR CHEESE FONDUE WITH ASSORTED DIPPERS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
- Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
- Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.
QUICK FONTINA CHEESE FONDUE
This recipe is similar to a one from a well-known food chain. But I find it to be richer and have more flavor depth. Serve it with chunks of bread, apples, and pears.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 36m
Yield 12
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
- Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 3.7 g, Cholesterol 90.2 mg, Fat 25.5 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 15.8 g, Sodium 258.7 mg, Sugar 0.5 g
TACO CHEESE BALL WREATH
With a surprising taco-flavor, this rich and creamy cheese ball is shaped and decorated like a wreath so it's perfect for your holiday table. Serve with crackers, corn chips, or Fritos® Scoops®.
Provided by NicoleMcmom
Categories Cheese Balls
Time 4h15m
Yield 12
Number Of Ingredients 9
Steps:
- Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
- Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
- Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
- Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
- Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 2.9 g, Cholesterol 37.4 mg, Fat 12.3 g, Fiber 0.5 g, Protein 6.4 g, SaturatedFat 7.7 g, Sodium 355.4 mg
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