Southwestern Cheese Fondue
4 servings
Hands on: 15 minutes
Total time: 25 minutes
2 cloves garlic, 1 halved, 1 minced
1 cup dry white wine
8 ounces each, shredded: plain Monterey Jack cheese, pepper Jack cheese
1 tablespoon cornstarch
3 tablespoons each: tequila, chopped cilantro
1/8 teaspoon ancho or regular chili powder
For dipping:
Crusty French bread, cubed
Soft tortillas, lightly toasted
Assorted raw vegetables
Rub the inside of a fondue pot or earthenware casserole with the halved
garlic; discard or leave pieces in the pot for stronger garlic flavor.
Pour the wine into the top of a double boiler over simmering water;
heat wine to a simmer.
Add the cheese 1/4 cup at a time to the double boiler, stirring after
each addition until all the cheese is melted; stir in cornstarch. Add
tequila, cilantro and chili powder, stirring until blended.
Carefully pour cheese mixture into fondue pot. Place pot on the table;
use bread, tortillas and vegetables for dipping into cheese.
TIPS:
A fondue set designed for cheese is nice but not necessary. Use an
earthenware casserole or ordinary 2-quart saucepan that can be placed
on the stove top.
If you lack a hot plate or warming stand, simply return the pot to the
kitchen to quickly reheat the cheese.
Per serving: 436 calories (percent of calories from fat, 71), 28 grams
protein, 3 grams carbohydrates, 34 grams fat (22 grams saturated ), 101
milligrams cholesterol, 610 milligrams sodium, trace fiber.
Source:
<http://www.ajc.com/thursday/content/epaper/editions/thursday/food_14cdd0e2716dd0f800ba.html>
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