Cheddar Fondue With Chiles And Cumin Recipes

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CHEDDAR CHEESE FONDUE



Cheddar Cheese Fondue image

Cheddar Cheese Fondue is so versatile! It is smooth, creamy and has a delicious sharp flavor. Perfect for dipping vegetables, meat, bread, or crackers.

Provided by Erica Walker

Categories     Appetizer     Dinner     Main Course

Time 20m

Number Of Ingredients 8

1 1/2 cups beef broth
1/2 cup milk
1 tablespoon Worcestershire sauce
1-2 cloves garlic (crushed)
2 teaspoon ground dry mustard
3 tablespoon cornstarch
6 cups sharp cheddar cheese (shredded or cubed)
4 wedges laughing cow cheese (original, creamy Swiss)

Steps:

  • In a fondue pot or saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, garlic, dry mustard, and cornstarch. Don't let it boil or even come to a simmer.
  • When it is just warm enough to melt cheese gradually stir in the cheese and laughing cow cheese with a figure-8 motion.
  • Add beef broth to thin if needed.

Nutrition Facts : Calories 249 kcal, Carbohydrate 3 g, Protein 15 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 484 mg, Sugar 1 g, ServingSize 1 serving

BEST FORMULA THREE-CHEESE FONDUE



Best Formula Three-Cheese Fondue image

We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.

Provided by AhLimP

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 30m

Yield 24

Number Of Ingredients 6

1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed

Steps:

  • Bring the wine to a boil in a small saucepan.
  • Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
  • Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g

SOUTHWESTERN CHILE CHEESE FONDUE



Southwestern Chile Cheese Fondue image

This fondue blends Monterey jack and cheddar cheese with a light cream, cream cheese, and plenty of southwestern flavor. Offer sturdy tortilla chips, warm, flour tortillas, chunks of cooked chorizo sausage and plenty of crunchy fresh vegetables as dippers. Makes about 5 cups, 6 to 8 main course servings or 12 to 14 appetizer...

Provided by Lynnda Cloutier

Categories     Cheese Appetizers

Number Of Ingredients 16

8 oz. monterey jack cheese, shredded
8 oz. sharp cheddar cheese, shredded
1 tbsp. cornstarch
1 1/2 tbsp. vegetable oil
1 medium onion, finely chopped
1 red bell pepper, finely diced
2 tomatoes, seeded and finely chopped or 1 can petite cut diced tomatoes, well drained, 14.5 oz
2 to 3 jalapeno or serrano chile peppers, seeded and minced
1 large garlic clove, minced
2 cups light cream or half and half
6 oz. cream cheese, 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

Steps:

  • 1. In large bowl, toss the Monterey Jack and cheddar with the cornstarch to coat.
  • 2. In large skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring occasionally, til onion is softened but not browned, about 5 minutes. Stir in the tomatoes, chile peppers, and garlic and cook, stirring occasionally, til most of the moisture evaporates, about 5 minutes. Pour in the light cream and cook, stirring til sauce just reaches a boil. Reduce heat to low.
  • 3. Break cream cheese into small pieces and gradually stir into the hot chile tomato sauce til 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.
  • 4. Transfer to a fondue pot, preferably ceramic or enameled cast iron. Sprinkle the cilantro and scallions over the top and serve at once. Regulate the heat under pot if possible so that the cheese fondue remains warm, not hot.

CHEDDAR FONDUE



Cheddar Fondue image

"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 9

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups whole milk
2 cups shredded cheddar cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets

Steps:

  • In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

MELTING POT SWISS CHEDDAR FONDUE



Melting Pot Swiss Cheddar Fondue image

How can you go wrong with bread and hot melted cheese? This is the actual recipe used at The Melting Pot. It's not exactly a secret since they make it at the table, but our waitress even told me the exact amounts and I wrote them down!

Provided by JenniferK2

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces beer
8 ounces swiss cheese, shredded (mild Irish swiss works best)
4 ounces sharp cheddar cheese, shredded
1/4 cup flour
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon mustard powder
1/4 teaspoon pepper

Steps:

  • Mix cheeses with flour.
  • Heat beer in fondue pot until steaming.
  • Add Worcestershire, garlic, mustard and pepper; mix well.
  • Add cheese and stir until melted.
  • Use chunks of bread, veggies and apples for dipping in cheese mixture.

CHEDDAR FONDUE WITH CHILES AND CUMIN



Cheddar Fondue With Chiles and Cumin image

At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico. Its mild, rich heat was in the pan-roasted lobster glazed with Goan curry and in the tomato curry sauce served with a raviolo of spinach and sheep's milk ricotta. It even found a place in this warm Cheddar fondue with cumin.

Provided by Amanda Hesser

Categories     appetizer, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon canola oil
1 1/2 teaspoons cumin seeds
1 tablespoon butter
2 tablespoons Wondra flour
1/2 cup milk
1/2 cup heavy cream
10 ounces grated extra sharp Cheddar
1 green chile, minced, with seeds
1 teaspoon Aleppo pepper
Salt and fresh black pepper, to taste

Steps:

  • In a heavy saucepan, heat oil and cumin until fragrant. Add butter and heat until melted, then stir in flour. Cook, whisking, until thickened. Slowly add milk and cream, whisking constantly until smooth, and bring to a boil. Slowly whisk in cheese, then chile and Aleppo pepper. Season with salt and pepper. Serve with flatbread or croutons.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 23 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 1 gram

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