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
- 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.