Chipotle Cheese Fondue

Chipotle Cheese Fondue

Ingredients Edit

  • 1/2 lb finely diced Gruyere Cheese (about 2 cups)
  • 1/2 lb finely diced Emmental Cheese (about 2 cups)
  • 1 1/2 tablespoons cornstarch
  • 2 cloves garlic, halved
  • 1 1/3 cups dry white wine
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoons kirsch
  • freshly ground nutmeg, to taste if desired
  • 3 canned whole chipotle chiles in adobo, to taste,minced (about 1 1/2 tablespoons, *available at Hispanic markets and some specialty foods shops)
  • fried shallots or thinly sliced scallion tops or crumbled cooked Bacon, for stirring into fondue is desired
For the fried shallots
  • 1 1/2 cups thinly sliced shallots (about 8 large)
  • 4 tablespoons vegetable oil

Directions Edit

  1. In a bowl toss together cheeses and cornstarch.
  2. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
  3. Bring liquid just to a boil and stir in Cheese mixture by handfuls.
  4. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
  5. Transfer fondue to a fondue pot and set over a low flame.
  6. Stir in fried shallots, scallions, and/or Bacon if using and serve fondue with accompaniments for dipping.
  • Stir fondue often to keep combined.
To make the fried shallots
  1. In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown.
  2. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.

Makes about 2/3 cup.

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