Best Cheddar Chipotle Fondue Recipes

CHEDDAR FONDUE

Steps:

• In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

FIERY FONDUE

Steps:

• In a large bowl toss together cheeses and flour.
• To a 4-quart saucepan, add the beer, smashed garlic and chipotle chiles and bring to a simmer for 10 minutes.
• Whisk in cheese by the handful, making sure each addition melts before you add the next. Keep at a bare simmer. Transfer to a fondue pot and set over a low flame.
• Serve with fondue accompaniments of fruits, vegetables and bread.

CHIPOTLE CHEESE FONDUE

Steps:

• To make the fondue:
• In a bowl toss together cheeses and cornstarch.
• Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue pot and set over a low flame.
• 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:
• In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. Makes about 2/3 cup.

FIESTA FONDUE

Steps:

• Stir all ingredients except dippers in a heavy medium saucepan over medium heat until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with bread, jicama, tortilla chips, and tortillas.

CLASSIC CHEESE FONDUE

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)