Savory Mexican-Style Fondue

Fresno chili peppers give this fondue a pleasing bite. If you can't find Fresno chilis, use jalapeños.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • ¾ lb. Cheddar cheese
  • ¾ lb. Monterey Jack cheese
  • 3 fresh Fresno chili peppers
  • 1 garlic clove
  • 1½ cups beer
  • 3 tsp. lemon juice
  • 1 Tbsp. cornstarch
  • 3 Tbsp. cognac
  • 1 bag tortilla chips


  • Shred the Cheddar and Monterey Jack cheeses. Wash the peppers, cut lengthwise, remove the seeds, and chop.
  • Smash the garlic, peel, and cut in half. Rub the inside of a medium saucepan with the garlic. Add the beer and warm on medium-low heat, being careful not to bring to a boil. When the beer has warmed, stir in the lemon juice.
  • Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Don’t allow the fondue mixture to boil.
  • When the cheese is nearly melted, turn up the heat until it is just bubbling. Dissolve the cornstarch in 2 tablespoons of cognac and add to the fondue, stirring quickly to thicken. Add the remaining tablespoon of cognac. Transfer to a fondue pot and set on the burner. Serve with the tortilla chips for dipping.