Best Chili Pepper Jack Cheese Fondue Recipes

Pepper Jack Fondue image

Provided by Katie

Time 15m

Number Of Ingredients 7

4 cups Shredded Pepper Jack Cheese (1 8oz + 4oz block of cheese)
1/3 cup white wine
1-1/2 tsp cornstarch
1/3 cup Chicken Broth
salt & pepper
Broccoli Florets
French Bread

Steps:

In a cast iron fondue pot bring white wine to a simmer. While wine is simmering toss cornstarch with the shredded cheese.
Once the wine is simmering mix the cheese in the pot. Once the cheese is semi-melted add 1/3 cup chicken broth. Salt & pepper to taste. Serve with steamed broccoli florets and french bread.

Cobly or Monteray Jack Fondue image

Provided by Nyteglori

Categories Cheese

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

3 cups colby or 3 cups monterey jack cheese, shredded
1 cup gruyere
1 1/2 teaspoons cornstarch
1 garlic clove
3/4 cup dry white wine
2 teaspoons lemon juice
1 dash nutmeg
1 dash pepper

Steps:

Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
Rub inside of pot with garlic clove cut in half. Discard garlic.
Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

Nutrition Facts : Calories 194.9, Fat 14.4, SaturatedFat 8.9, Cholesterol 44.1, Sodium 242, Carbohydrate 1.9, Sugar 0.4, Protein 11.3

Southwestern Chile Cheese Fondue image

Provided by Lynnda Cloutier

Number Of Ingredients 16

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

Steps:

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