Chipotle Cheese Fondue Food

CHEESE FONDUE WITH CHIPOTLE AND TEQUILA

Steps:

• Combine the cornstarch and tequila in a small bowl. Set aside. Heat the wine in a medium-sized saucepan over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth.
• Reduce heat to medium and add the cornstarch-tequila mixture, chipotle chiles, and salt. Continue to whisk for 1-2 minutes until slightly thickened. Remove from heat.
• Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.

CHEESE FONDUE

Steps:

• Start by rubbing the inside of your pot with the garlic clove cut in half. Then add the wine and lemon juice to the pot and heat to a simmer over a medium heat.
• Coat the grated cheese with the cornstarch by shaking in a sealed zip bag.
• Slowly add the cheese to the wine mixture, handful by handful, stirring in a figure eight pattern to incorporate it each time until it's all mixed, creamy and smooth.
• Add in the brandy, dry mustard and nutmeg and stir to combine.
• Serve in a fondue pot with assorted dippers.

BBQ SHORT RIBS CHIPOTLE FONDUE

Steps:

• Add cheddar and Swiss cheeses to a small bowl, stirring to combine. Set aside.
• Fill a small saucepan with about 2 inches of water. Place a metal bowl on top - make sure it is one that fits inside but doesn't touch the water. Essentially you are making a double boiler! You can use a double boiler if you have one as well.
• Bring water to a boil over high heat. Reduce heat to medium and add beer to the metal bowl.
• Add chopped garlic, Head Country High Plains Heat Original Seasoning, paprika, black pepper, and salt. Stir to combine.
• Add 1/3 of the cheese mixture and stir in with a fork until the cheese is melted. Add another 1/3 of the cheese, mixing thoroughly with a fork.
• Add the final 1/3 of the cheese and mix thoroughly until combined. Continue to stir until melted and combined well.
• Stir in Head Country Chipotle BBQ Sauce and brisket until combined.
• Pour into a warm serving bowl, and garnish with chopped scallions. I like to warm my oven safe serving bowl in a 350˚F oven for about 15 minutes or so before adding the fondue. This will keep it warm and to temperature!
• Serve immediately with breads, vegetables, apples, and more.

MEXICAN FONDUE

Steps:

• Cook chorizo in medium saucepan on medium heat until done, stirring occasionally. Drain; discard all but 1 Tbsp. drippings from skillet. Return chorizo and reserved drippings to skillet.
• Add onions, cumin and chili powder to skillet; stir. Cook 5 to 7 min. or until onions are tender, stirring frequently. Add peppers, adobo sauce and garlic; mix well. Stir in beer. Bring just to boil, stirring occasionally.
• Combine cheeses in large resealable plastic bag. Add cornstarch; seal bag. Shake gently to evenly coat cheeses with cornstarch. Gradually add to chorizo mixture in saucepan, cooking after each addition until cheese is completely melted and mixture is well blended, stirring constantly.
• Remove from heat; stir in cilantro.

CHIPOTLE CHEDDAR FONDUE

Steps:

• Mix all ingredients in medium saucepan. Cook on low heat until process cheese is melted and mixture is heated through, stirring constantly with wire whisk. Serve in fondue pot with toasted bread cubes, roasted cubed potatoes, cut-up grilled chicken or grilled vegetables.

CHIPOTLE CHEESE SAUCE

Steps:

• Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.

CHEDDAR CHIPOTLE FONDUE

Steps:

• Mix all ingredients in medium saucepan. Cook on low heat until process cheese is melted and mixture is heated through, stirring constantly.
• Serve in fondue pot with toasted bread cubes, roasted cubed potatoes, cut-up grilled chicken or cut-up grilled vegetables.

JACK CHEESE AND SMOKY CHIPOTLE FONDUE

Steps:

• In a heavy, medium saucepan, cook bacon till crisp. Remove bacon; reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
• Add green onion, sweet pepper and garlic to saucepan. Cook and stir over medium heat about 5 minutes or till vegetables are tender. Stir in flour. Stir in cheese, sour cream and chipotle peppers. Cook and stir over medium-low heat until cheese is melted and mixture is smooth.
• Transfer cheese mixture to fondue pot over a fondue burner or slow-cooker on the low-heat setting. Top with crumbled bacon. Keep warm up to 2 hours, stirring occasionally. Serve with bread cubes or tortilla chips.

CHIPOTLE CHEESE FONDUE

Steps:

• To make the fondue:
• In a bowl toss together cheeses and cornstarch.
• Rub 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, chilies, and pepper to taste. Transfer 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.)
• To make the fried shallots:
• 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. Makes about 2/3 cup.

CHEESE FONDUE

Steps:

• In a medium bowl, combine Emmentaler and Gruyere cheeses. Let stand at room temperature for 30 minutes. Add cornstarch; toss gently to combine. Set aside.
• Rub the inside of a Dutch oven or fondue pot (whichever you use to serve the fondue) with the halved garlic clove. Discard garlic.
• In the same Dutch oven, heat wine over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheeses, a little at a time, stirring constantly and making sure cheese melts before adding more. Stir until mixture bubbles gently. Stir in Kirsch (if desired), pepper, and nutmeg.
• If using a fondue pot, transfer cheese mixture to fondue pot. Keep mixture bubbling gently over an outdoor grill, open flame, or a fondue burner. (If mixture becomes too thick, gradually stir in a little additional wine.) Fit chunks of country bread onto long skewers or clean small tree twigs. Dip bread into cheese mixture. Makes 8 servings.