Mexican Chili Fondue
Source of Recipe
Internet
Recipe Introduction
Mexican Chili Fondue takes about 30 minutes to prepare and cook. The fondue is made with jalapeno Pepper Jack and white Cheddar cheeses. Garnish with sliced black olives, if desired. Serve the fondue with fresh crudites and strips of tortilla.
List of Ingredients
1 1/2 cups (about 6 ounces) shredded jalapeno Pepper Jack cheese
1 1/2 cups (about 6 ounces) shredded white Cheddar cheese
2 tablespoons plus 1 1/2 teaspoons cornstarch
1 1/2 cups chicken broth
6 tablespoons lemon juice
1 teaspoon minced garlic
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 tablespoons thinly sliced green onions
2 tablespoons chopped ripe black olives
For dipping:
Sugar snap peas, baby corn, broccoli florets, asparagus spears, miniature carrots with tops, teardrop yellow and red cherry tomatoes, jicama and tortillas Recipe
In a medium-size bowl toss the cheese with the cornstarch.
In a medium-size heavy-bottomed saucepan, heat the chicken broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more.
When all the cheese has been added, stir in the green onions and olives.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with fresh vegetables for dipping.
Makes 9 servings.
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