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Makes
2 cups (4 servings)
Author Notes
Easy to make and a great party food! Serve it with bread cubes, chunks of grilled meats, blanched broccoli or cauliflower florets, fingerling potatoes. - Viviane Bauquet Farre
—Viviane Bauquet Farre
Test Kitchen Notes
This velvety smooth fondue is a classic with a kick. Smokey chipotles add as much or as little spice as you would like and the tequila gives a boozy punch. Served with Viviane's suggestions, cubed bread, blanched broccoli or cauliflower and steamed potatoes, this makes for a fun and satisfying meal! —jvcooks
Ingredients
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1 1/2 tablespoons
cornstarch
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1/4 cup
Reposado Tequila or Mezcal
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1 cup
dry white wine
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8 ounces
Monterey Jack cheese – coarsely grated
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12 ounces
aged Fontina cheese – coarsely grated
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2 to 3 teaspoons
chipotle in spicy adobo sauce, to taste – puréed
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1/4 teaspoon
sea salt
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1
sourdough or whole wheat baguette – cut in 1/2” cubes
Directions
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Place the cornstarch and the Tequila in a small bowl. Set aside.
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Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.
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Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.
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