Chili Pepper Jack Cheese Fondue Food

QUESO FONDUE

Steps:

• Preheat the oven to 425 degrees F.
• Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
• Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
• Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
• Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
• Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
• Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
• Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.

SOUTHWESTERN CHILE CHEESE FONDUE

Steps:

• 1. In large bowl, toss the Monterey Jack and cheddar with the cornstarch to coat.
• 2. In large skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring occasionally, til onion is softened but not browned, about 5 minutes. Stir in the tomatoes, chile peppers, and garlic and cook, stirring occasionally, til most of the moisture evaporates, about 5 minutes. Pour in the light cream and cook, stirring til sauce just reaches a boil. Reduce heat to low.
• 3. Break cream cheese into small pieces and gradually stir into the hot chile tomato sauce til melted and smooth. Gradually stir in the shredded cheese mixture, letting each addition melt before adding more. Stir in the lime juice, cumin and cayenne. Taste, adding salt if needed.
• 4. Transfer to a fondue pot, preferably ceramic or enameled cast iron. Sprinkle the cilantro and scallions over the top and serve at once. Regulate the heat under pot if possible so that the cheese fondue remains warm, not hot.

CLASSIC CHEESE FONDUE

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

CHILI PEPPER JACK CHEESE FONDUE

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

PEPPER JACK FONDUE

Steps:

• In a cast iron fondue pot bring white wine to a simmer. While wine is simmering toss cornstarch with the shredded cheese.
• Once the wine is simmering mix the cheese in the pot. Once the cheese is semi-melted add 1/3 cup chicken broth. Salt & pepper to taste. Serve with steamed broccoli florets and french bread.

CHEESE FONDUE WITH CHILES AND MUSHROOMS

Steps:

• Heat oven to 350°F.
• Cook and stir poblano chiles and mushrooms in large nonstick skillet on medium-high heat 2 min. Add Serrano chiles and garlic; cook and stir 2 min.
• Spoon into 1-1/2-qt.casserole; top with cheese.
• Bake 10 to 15 min. or until heated through. Serve with tortillas.

SPICY CHEESE FONDUE

Steps:

• 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.

COBLY OR MONTERAY JACK FONDUE

Steps:

• Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
• Rub inside of pot with garlic clove cut in half. Discard garlic.
• Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
• Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
• Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.