Jack Green Chili Fondue
Source of Recipe
fooddownunder.com
List of Ingredients
1 cup milk - (to 1 1/4)
1/2 lb jack cheese shredded (or chili-flavored jack cheese)
1/2 lb sharp cheddar cheese shredded
2 tbl cornstarch
1 tsp crushed cumin seed
1 can diced green chilies - (4 oz)
1 baguette - (1/2 lb) cut 3/4" cubes (or 6 to 9 oz tortilla chips) Recipe
In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm 1 cup milk until bubbles form and slowly rise to surface, about 6 minutes.
In a bowl, mix jack cheese, cheddar cheese, cornstarch, and cumin. Add cheese mixture, a handful at a time, to hot milk, stirring until fondue is smoothly melted and beginning to bubble. Add diced green chilies.
Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.
Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated milk, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.
This recipe yields about 2 2/3 cups; 8 appetizer or 3 or 4 main-dish servings.
Comments: For an entree, you can also dip these foods into the sauce: 3 to 4 cups bite-size vegetable pieces (choose 1 to 4 - canned baby corn, cauliflower florets, cherry tomatoes, red bell pepper strips, zucchini slices) and 3 to 4 cups bite-size pieces cooked meat (choose 1 to 3 - chicken, meatballs, shrimp, sausage).
|
|
member logon
