Prep 10 mins
Cook 10 mins
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)
- 1 1⁄4 lbs gruyere or 1 1⁄4 lbs swiss cheese, grated
- 1 lb monterey jack cheese, grated
- 1⁄4 cup flour
- 2 garlic cloves, halved
- 2 1⁄2 cups white wine
- 3 tablespoons tequila
- 1⁄4 cup fresh cilantro, chopped
- 2 tablespoons jalapeno peppers, chopped (use the seeds too for an extra kick)
- crusty bread cubes (the restaurant I went to used an assortment of breads, I thought this is a great way to use leftover)
- sausage, cooked and sliced (kielbasa or hot Italian)
- vegetables, sliced in big chunks
- 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.
This was good. I used Swiss cheese and used kielbasa, veggies, and bread cubes for the dippers. If you use kielbasa - you might want to warm it up a bit first - the cheese cools off very quickly on something that's cool. Good taste, but think I might use a little more garlic next time (but of course, I'm a huge garlic lover). Thanks ellie!