Tex-Mex Cheese Fondue

“I went to a fancy Fondue restaurant with my daughter and can't wait to try making fondue myself--it seems so easy! I thought this would be a great recipe to start with. Recipe source: Bon Appetit (February 1990)”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 14 lbs gruyere or 1 14 lbs swiss cheese, grated
  • 1 lb monterey jack cheese, grated
  • 14 cup flour
  • 2 garlic cloves, halved
  • 2 12 cups white wine
  • 3 tablespoons tequila
  • 14 cup fresh cilantro, chopped
  • 2 tablespoons jalapeno peppers, chopped (use the seeds too for an extra kick)
  • salt
  • pepper
  • For dipping
  • crusty bread cubes (the restaurant I went to used an assortment of breads, I thought this is a great way to use leftover)
  • sausage, cooked and sliced (kielbasa or hot Italian)
  • vegetables, sliced in big chunks

Directions

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

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