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Southwest Chile Cheese Fondue

Source of Recipe


"Great Party Fondues!" by Peggy Fallon



List of Ingredients



• 8 ounces Monterey Jack cheese, shredded
  
• 8 ounces sharp Cheddar cheese, shredded
  
• 1 Tbsp cornstarch
  
• 1½ Tbsp vegetable oil
  
• 1 medium onion, finely chopped
  
• 1 red bell pepper, finely chopped
  
• 2 tomatoes, seeded and finely chopped
  
• 2 or 3 jalapeño or serrano chile peppers, seeded and minced
  
• 1 large garlic clove, minced
  
• 2 cups light cream or half-and-half
  
• 6 ounces cream cheese, at room temperature
  
• 1 Tbsp fresh lime juice
  
• 1 tsp ground cumin
  
• 1/8 tsp cayenne pepper, or to taste
  
• Salt
  
• 2 Tbsp chopped fresh cilantro and/or scallions
  






Instructions



1. In a large bowl, toss the Monterey Jack and Cheddar cheese with the cornstarch to coat.
   
   
2. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Stir in the tomatoes, chile peppers, and garlic, and cook, stirring occasionally, until most of the moisture evaporates, about 5 minutes. Pour in the light cream and cook, stirring, until the sauce just reaches a boil. Reduce the heat to low.
   
   
3. Break the cream cheese into small pieces and gradually stir into the hot chile-tomato sauce until melted and smooth. Gradually stir in the shredded cheese mixture, letting each addition melt before adding more. Stir in the lime juice, cumin, and cayenne. Taste, adding salt if needed. Transfer to a fondue pot, preferably ceramic or enameled cast iron. Sprinkle the cilantro and scallions over the top of the fondue and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.
   
   Makes about 5 cups of fondue,
   12 to 14 appetizer servings.
   
   






Final Comments


Offer sturdy tortilla chips, warm flour tortillas, chunks of cooked chorizo sausage, and plenty of crunchy fresh vegetables as fondue dippers.