southwestern chile cheese fondue

Name: Southwestern Chile Cheese Fondue
Ingredients: - 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

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Lynnda Cloutier

Mission Viejo, CA

Updated on Feb 4, 2012

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 servings.UnKnown source

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Ingredients

- 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

How To Make southwestern chile cheese fondue

Step 1

In large bowl, toss the Monterey Jack and cheddar with the cornstarch to coat.

Step 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.
Step 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.
Step 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.
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