Prep 45 mins
Cook 15 mins
A cheese fondue with a difference. The chilies and tequila give this cheese sauce quite a kick. It makes an excellent starter or light lunch. Heating the chilies will bring out their sweetness, as the natural sugars in them will caramelise. Removing the seeds from the chilies reduces the heat.
- 4 serrano chilies (or other fresh green chillies)
- 1 tablespoon vegetable oil
- 1⁄2 red onion, finely chopped
- 500 g monterey jack cheese, grated
- 2 tablespoons creme fraiche
- 3 tablespoons heavy cream
- 2 firm tomatoes, halved and seeds removed
- 1 tablespoon tequila
- Place the chilies in a dry frying pan over a medium heat until all the skin blisters and darkens. Be careful not to allow the chili flesh to burn.
- Place the chilies in a polythene bag for 20 minutes, and then remove the skins and seeds.
- Cut the chilies into thin strips and then cut the strips in half to make short strips.
- Heat the oil in a frying pan and cook the onion until it is beginning to soften. Add the cheese, creme fraiche and cream and continue heating over a low heat until the cheese melts.
- Add the chilies and stir continuously until the sauce becomes smooth.
- Dice the tomatoes into 1/2in pieces. Stir into the sauce, and then pour into a serving dish.
- Just before serving, stir in the tequila and mix well.
- Serve warm with tortilla chips.
We liked this but it had a sharp bitter taste for some reason. I thinned it down and added some mozzarella to try and tone it down some. Loved the heat of the serrano chilies. I used 1/2 and 1/2 in place of the heavy cream and creme fraiche (didn't have any) Thanks for posting. Made for PAC Fall 07