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Cheddar-Jalapeno Kick Fondue




Source of Recipe


John Vyhnanek


List of Ingredients




6 oz Ementhaler (Swiss) Cheese coarsely grated
6 oz Gruyere Cheese coarsely grated
1 1/2 Cup Chicken Broth

1 1/2 Tbsp Cornstarch
3 Tbsp Flour
1/2 tsp each Oregano, Chili Powder, Cumin
2 Tbsp each Chopped Olives (Black & Green), Jalapeno Peppers and Scallions
4 Tbsp Heavy Cream
1 tsp salt
1 Tbsp Freshly Squeezed Lime Juice

1 Loaf multi-grain Bread, ( 4 cups, cut in cube or square)
Approximately 2 cups Cubed and/or sliced Vegetables.
(Asparagus, Broccoli, Carrot, Red/Green Pepper, Green Bean, Cauliflower, etc.)


Recipe



Heat Chicken Broth to a simmer (almost boiling) in a fondue dish.
In a bowl, mix Cornstarch and Flour with Grated Cheeses and Salt,
Cumin, Oregano, Chili Powder.
Slowly add to hot broth and stir slowly until completely blended, smooth and creamy.
Stir in the Heavy Cream all at once with the Jalapeno Peppers, Green & Black Olives, Scallions and Lime Juice.

When ready:
Arrange Bread and Vegetables on a Platter.
Pick up either bread or vegetables or both with your Fondue Fork, dip into the melted cheese. Roll fork and take out.