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Chipotle Cheese Fondue

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READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 lb finely diced gruyere cheese (about 2 cups)
  • 12 lb finely diced emmenthaler cheese (about 2 cups)
  • 1 12 tablespoons cornstarch
  • 2 cloves garlic, halved
  • 1 13 cups dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 -3 tablespoons kirsch
  • freshly ground nutmeg, to taste if desired
  • 3 canned whole chipotle chiles in adobo, to taste,minced (about 1 1/2 tablespoons, *available at Hispanic markets and some specialty foods shops)
  • fried shallots or thinly sliced scallion tops or crumbled cooked bacon, for stirring into fondue is desired
  • For the fried shallots
  • 1 12 cups thinly sliced shallots (about 8 large)
  • 4 tablespoons vegetable oil
  • Accompaniments
  • assorted cooked vegetables, such as broccoli,carrots,pearl onions,and potatoes
  • breadstick
  • cubes day-old French bread or Italian bread or sourdough bread

Directions

  1. To make the fondue: In a bowl toss together cheeses and cornstarch.
  2. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
  3. Bring liquid just to a boil and stir in cheese mixture by handfuls.
  4. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
  5. Transfer fondue to a fondue pot and set over a low flame.
  6. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping.
  7. (Stir fondue often to keep combined.) To make the fried shallots: In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown.
  8. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.
  9. Makes about 2/3 cup.

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