Chipotle Cheese Fondue Recipes

CHEDDAR CHIPOTLE FONDUE

Cheddar Chipotle Fondue image

Add a little heat to your next fondue night with Cheddar Chipotle Fondue! This one features Dijon mustard and a bit of pureed chipotle peppers in adobo sauce. Serve this Cheddar Chipotle Fondue with chicken, potatoes, veggies or bread.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 5

Ingredients

2 cups shredded HOFFMAN'S Sharp Pasteurized Process Cheddar Cheese
1/2 cup dry white wine
1/2 cup whipping cream
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. chipotle peppers in adobo sauce, pureed

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.

Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CLASSIC CHEESE FONDUE

Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

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)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

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