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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 6

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories550
Total Fat38g
Saturated Fat23g
Cholesterol110mg
Sodium700mg
Total Carbohydrate12g
Dietary Fiber1g
Sugars1g
Protein24g