Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Cheese: Black Bean & Pepper Jack Fondue




Source of Recipe


Norman Van Aken


List of Ingredients




1 medium red onion, chopped, about 1 cup
2 large carrots chopped, about 1 cup
1 large stalk celery chopped. about 3/4 cup
6 cloves garlic, peeled and chopped
2 jalapenos, stem and seeds discarded, chopped
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon ground cumin
2 bay leaves, broken
1 tablespoon ground black peppercorns
1 teaspoon ground cayenne pepper
1/4 cup dry sherry or apple juice
1/8 cup Spanish sherry wine vinegar or apple cider vinegar
1/2 cup all-purpose flour
2 cans (15 ounces) of black beans, rinsed and drained
4 cups (32 ounces) chicken broth
2 cups (8 ounces) shredded pepper Jack cheese (use jalapeno Jack for spicy version)
1 cup heavy cream
1/2 cup sour cream (optional)
1/4 cup chopped scallions

For dipping:

Tortilla chips
chunks of pepper
Jack or jalapeno Jack cheese



Recipe



Saute onion, carrots, garlic, celery and jalapenos in olive oil and butter in large sauce pan until beginning to brown, 8 to 10 minutes. Stir in cumin, bay leaves, black and cayenne pepper, dry sherry and sherry wine vinegar, cook 2 to 3 minutes. Stir in flour and cook 2 minutes longer, stirring frequently.
Add beans and chicken stock. Bring to a boil, stirring constantly until thickened. Reduce heat to low, add cheese and heavy cream and cook until mixture reaches a fondue consistency.

Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Top with pepper Jack cheese, sour cream and scallions and serve immediately with tortilla chips.

Makes 20 servings