Tex Mex Cheese Fondue Recipes

TEX-MEX CHEESE FONDUE

Steps:

• Place both cheese in a large bowl and add flour, toss.
• Rub inside of fondue pot with garlic. Discard garlic.
• Add wine and tequila to pot and warm over medium heat until tiny bubbles appear.
• Add one handful of cheese mixture to wine mixture and stir constantly until cheese melts. ADJUST HEAT SO MIXTURE DOES NOT BOIL.
• Repeat with remaining cheese; stirring until thick. Stir in cilantro and chilies and season with salt and pepper.
• Set pot over candles or Sterno on serving table. Serve with skewers of bread cubes, sausages and/or vegetables.
• Serve with tortilla chips if desired.

TEX MEX CHEESE CAKE

Steps:

• Butter spring form pan, coat with tortilla crumbs--set aside.
• Beat cream cheese, ricotta and jack cheese adding seasoning mix and adobo sauce beating in with electric mixer or in a food processor.
• Add eggs one at a time beating well after each addition.
• Separate batter in half--add salsa to one half and chipotles and scallions to the other half.
• Layer in spring pan.
• Bake at 325°F for 45 minutes.
• Spread sour cream sprinkle shredded cheese and bake 10 minutes.
• Cool in pan.
• Cover and wrap in plastic.
• Refrigerate 8 hours or overnight.
• Slide knife around edge of pan and remove to serve. Place on platter and garnish with toppings.
• Scoop with tortilla chips.

TEX-MEX FONDUE

Steps:

• Melt the butter in the fondue pot at medium heat.
• Cook the onion until golden.
• Pepper to taste.
• Add tomatoes and simmer over low heat until the liquid is reduced.
• Add chili peppers and tabasco sauce.
• Mix the flour and butter and mix into the tomato mixture.
• Stir in the cream and mix well.
• Add the cheese and stir until melted.
• Avoid boiling at this point, boiling will cause the sauce to separate.
• Things to dip: Chunks of bread, breadsticks, natcho chips, corn chips.

TEX-MEX CHEESE BISCUITS

Steps:

• Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly.
• In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
• COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.