Chipotle Cheese Fondue

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1/2 pound finely diced Gruyere cheese (about 2 cups)
  • 1/2 pound finely diced Emmenthal cheese (about 2 cups)
  • 1 1/2 tablespoons cornstarch
  • 2 large garlic cloves, halved
  • 1 1/3 cups dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 to 3 tablespoons kirsch
  • Freshly ground nutmeg, if desired
  • 3 canned whole chipotle chiles in adobo, or to taste, minced (about 1 1/2 tablespoons)
  • Freshly ground black pepper
  • Suggested fondue flavorings:
  • Fried shallots, recipe follows
  • Thinly sliced scallion greens
  • Crumbled cooked bacon
  • Accompaniments:
  • Assorted cooked vegetables such as broccoli, small carrots, pearl onions, and potatoes
  • Bread sticks
  • Cubes of day-old French, Italian, or sourdough bread
  • For the fried shallots:
  • 1 1/2 cups thinly sliced shallots (about 8 large)
  • 3 tablespoons flour
  • 4 tablespoons vegetables oil
  • Salt
Directions
Accompaniments:

To make the fondue: In a bowl toss together cheeses and cornstarch.

Rub the inside of a heavy 3 to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chiles, and pepper, to taste. Transfer the fondue to a fondue pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon, if using, and serve fondue with accompaniments for dipping. Stir fondue often to keep combined.

For the fried shallots:

Coat the shallots in the flour and shake out in a strainer to remove the excess flour.

In a heavy 10 to 12-inch skillet, cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Fondue with Apple Brandy

    Recipe courtesy of Rachael Ray