Ingredients
- 1 cup white wine
- 1/2 pound mozzarella cheese, grated
- 1/2 pound Monterey Jack, grated
- 1/2 pound goat cheese crumbled
- 2 poblano peppers, roasted, peeled, seeded and finely chopped
- 1/4 pound Spanish chorizo, grilled and finely diced
- 6 cloves roasted garlic, smashed to a paste
- Salt and freshly ground pepper
Directions
Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.
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By schwarzaz_8094035
Scottsdale, AZ
on May 15, 2011
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5 star taste - my guests loved it. I had the same issues with the cheese and wine separating. We ended up adding a lot more cheese so that it was not too soupy along with some cornstarch - eventually ended up fine. Next time I'd toss all the grated cheese with some corstarch prior to adding to the wine like many "fondue" recipes called for. The roasted pepper and garlic add great flavor along with the onion. I didn't have chorizo on-hand but used spicy Italian sausage and added Mexican seasoning, a dash of cayenne and some chili powder.
By jlm22470_13170810
on September 23, 2010
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I wish I had read the reviews before trying this, but I have several Bobby Flay cookbooks and usually love his recipes. It just looked like a no-brainer. I made it for a party, so I quadrupled the recipe. I prepped all the ingredients the night before and assembled it on the morning of the party. It turned into a giant curdled mess. I ended up throwing the entire thing in the garbage (6 lbs of cheese! and sent my husband out for cheese dip in jars! Awful!
By ChefNurseSarah
Flowery Branch, GA
on June 14, 2009
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I just took a Food Network cooking class, and this is one of the recipes we were given to prepare. My first batch (after all the time spent roasting the veggies and trying to do it just right totally separated. The chef then put another batch together himself, which ALSO separated. Then he tried yet ANOTHER batch...same result. He felt like it was the cheese choice and said goat cheese is like ricotta and will stay grainy. Emeril has a fabulous recipe for queso and I've never had problems with that one. It was a shame that Chef didn't try the recipe before giving it to us!!
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