Mexican Fondue Food

MEXICAN FONDUE

Steps:

• In a small bowl, combine the corn, tomatoes, green chiles and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray. , Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes. Serve warm with bread cubes.

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.

MEXICAN HOT CHOCOLATE FONDUE

Steps:

• Equipment: Fondue pot; fondue forks or wooden or metal skewers
• In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.
• Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.

MEXICAN FONDUE WITH CHORIZO AND CHILES

Steps:

• Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
• Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.

MEXICAN QUESO FUNDIDO OR MEXICAN FONDUE

Steps:

• If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
• Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave.
• Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute.
• Serve with chips , tortillas, bread or veggies for dipping.

MEXICAN-STYLE CHOCOLATE FONDUE

Steps:

• In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
• Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.

MEXICAN-STYLE CHOCOLATE FONDUE

Steps:

• In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
• Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.
• Cook's note: This makes a thick fondue, for a thinner sauce, simply add more cream.

FIESTA CHEESE FONDUE

Steps:

• Prepare a double boiler,.
• Once water is boiling and top pot is hot, place beer inside.
• Mix in salsa.
• Add cheese slowly until you get the consistency that you desire.
• Mix in 1/4 of a teaspoon of jalapenos to taste.

MEXICAN FONDUE

Steps:

• Mix together all of the ingredients in a fondue pot or heavy saucepan.
• Stirring frequently, warm until the mixture is smooth and the cheese melts.
• Keep warm for serving in the fondue pot or on the stove.

TEQUILA & MEXICAN CHEESE FONDUE

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to cheese 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.

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.

MEXICAN CHOCOLATE FONDUE

Steps:

• In a medium mixing bowl whisk together sugar and cornstarch. Gradually wisk in cream then milk, espresso powder, cinnamon, and vanilla.
• Pour mixture into a medium saucepan and gently bring to a boil. Cook, whisking constantly until thickened, about 4 minutes. Remove from heat and whisk in chocolate and butter until melted.
• Serve fondue with various dippers.