PEPPER JACK FONDUE
Provided by Katie
Time 15m
Number Of Ingredients 7
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.
CHILI PEPPER JACK CHEESE FONDUE
Not all fondues are melty and mellow! Take this kicked-up version, for example-made with chili powder, Pepper Jack cheese and a splash of tequila.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 6 g
COBLY OR MONTERAY JACK FONDUE
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.9, Fat 14.4, SaturatedFat 8.9, Cholesterol 44.1, Sodium 242, Carbohydrate 1.9, Sugar 0.4, Protein 11.3
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