Prep 16 mins
Cook 15 mins
The best fondue i have ever tried, I think its the tequila lol but thats just me.
- 2 cloves garlic, 1 halved,1 minced
- 1 cup dry white wine
- 8 ounces shredded monterey jack pepper cheese
- 1 tablespoon cornstarch
- 3 tablespoons tequila
- 3 tablespoons chopped cilantro
- 1⁄8 teaspoon dried ancho chile powder or 1⁄8 teaspoon regular chili powder (I used a bit more, use to taste)
- crusty French bread, cubed
- assorted raw vegetables
- Rub the inside of a fondue pot or earthenware casserole with the halved garlic; discard or leave pieces in the pot for stronger garlic flavor.
- Pour the wine into the top of a double boiler over simmering water; heat wine to a simmer.
- Add the cheese 1/4 cup at a time to the double boiler, stirring after each addition until all the cheese is melted, stir in cornstarch.
- Add tequila, cilantro and chili powder, stirring until blended.
- Carefully pour cheese mixture into fondue pot.
- Place pot on the table, use bread, tortillas and vegetables for dipping into cheese.
I just made a batch of this for a Daytona 500 party. I doubled the recipe (hungry crowd), and substituted dark beer for half the wine, and Refiner's Fire hot sauce for the ancho powder. First the cheese taste hits you, then the beer, then the hot sauce kicks in. Wonderful!
I loved this! Although next time, I might try an ementhaler cheese and put in fresh jalepenos. The alcohol taste may have been too pronounced because you didn't cook long enough. Whenever you cook with alcohol, you have to let it burn off. I let the garlic and wine simmer on the stove for a good 20 minutes before using. That may have made a difference.
This was not good at all. We took two bites and the alcohol flavor almost knocked us over. The first part of the bite was pretty tasty, but then the aftertaste was unbearable. What a waste of some great ingredients. Especially the cheese...I hate wasting cheese! Sorry Dancer!