Chili Pepper Jack Cheese Fondue Recipes

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PEPPER JACK FONDUE



Pepper Jack Fondue image

Provided by Katie

Time 15m

Number Of Ingredients 7

4 cups Shredded Pepper Jack Cheese (1 8oz + 4oz block of cheese)
1/3 cup white wine
1-1/2 tsp cornstarch
1/3 cup Chicken Broth
salt & pepper
Broccoli Florets
French Bread

Steps:

  • In a cast iron fondue pot bring white wine to a simmer. While wine is simmering toss cornstarch with the shredded cheese.
  • Once the wine is simmering mix the cheese in the pot. Once the cheese is semi-melted add 1/3 cup chicken broth. Salt & pepper to taste. Serve with steamed broccoli florets and french bread.

SOUTHWESTERN CHILE-CHEESE FONDUE



Southwestern Chile-Cheese Fondue image

From Vegetarian Times, November 2002 "Flavorful Pepper Jack cheese needs little help to make it taste wonderful. The pickled jalapeños may be eaten as a relish or dipped in the fondue and are especially suited to those who like fiery foods. Use fresh corn or flour tortillas, if available, and at serving time, place tortilla wedges in baskets lined with a damp napkin or dish towel. Warm in the microwave for 20 seconds and set out smaller baskets filled with tortilla chips. For festive color, garnish fondue with chopped red peppers."

Provided by Dominick and Amanda

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 garlic clove, mashed
2 1/2 cups beer, Dos Equis (or other Mexi- can)
2 tablespoons cornstarch
1/4 cup water
1/2 cup pumpkin seeds, ground fine (raw hulled)
1 1/2 lbs monterey jack pepper cheese, shredded, about 4 cups
1/2 cup roasted green chilies, diced
2 dozen corn tortillas or 2 dozen flour tortillas, cut in wedges
1 lb tortilla chips, preferably baked
3 -4 quarts vegetables, cut into serving size (raw or steamed, such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces)
2 cups jalapenos, pickled (left whole)

Steps:

  • Place garlic and beer in saucepan, and heat over low until simmering.
  • Mix cornstarch with water, stirring to make paste, and stir into beer. Increase heat and cook beer until it boils and begins to thicken. Reduce heat to low. Add pumpkin seeds and cook 2 minutes.
  • Add cheese and, using generous handfuls at a time, stir into beer until cheese melts, 2 to 3 minutes. Repeat until cheese is gone. Stir in green chiles.
  • Transfer cheese mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot over lowest setting. Serve with accompaniments.

Nutrition Facts : Calories 1126.2, Fat 60.2, SaturatedFat 24.9, Cholesterol 100.9, Sodium 976.4, Carbohydrate 103, Fiber 11.4, Sugar 3.3, Protein 42.9

COBLY OR MONTERAY JACK FONDUE



Cobly or Monteray Jack Fondue image

Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.

Provided by Nyteglori

Categories     Cheese

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

3 cups colby or 3 cups monterey jack cheese, shredded
1 cup gruyere
1 1/2 teaspoons cornstarch
1 garlic clove
3/4 cup dry white wine
2 teaspoons lemon juice
1 dash nutmeg
1 dash pepper

Steps:

  • Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
  • Rub inside of pot with garlic clove cut in half. Discard garlic.
  • Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
  • Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
  • Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
  • Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

Nutrition Facts : Calories 194.9, Fat 14.4, SaturatedFat 8.9, Cholesterol 44.1, Sodium 242, Carbohydrate 1.9, Sugar 0.4, Protein 11.3

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