Monday, April 22, 2013

Cheesy Roasted Jalapeño Fondue (non alcoholic)


  • 1 cup milk
  • 3 tbsp lemon juice
  • 2 tbsp cornstarch
  • 8 oz. (2 cups) shredded cheddar cheese
  • 8 oz. (2 cups) shredded pepper jack cheese
  • 1 tsp smoked paprika
  • 3-4 roasted jalapeños, minced
  • Prepare the fondue pot by slicing a fresh garlic clove in half, then rubbing the sides and base of the pot with the cut side of the garlic.
  • Pour milk, lemon juice, and cornstarch into a saucepan on the stovetop. Whisk over medium low heat until the cornstarch fully dissolves into the liquid.
  • Begin adding the shredded cheese to the pot gradually, one handful at a time. Whisk the cheese continuously as it melts.
  • Let each handful of cheese melt before adding the next handful. Do not raise the heat or let the cheese come to a boil.
  • When all of the cheese is melted, check the texture. If it seems too thick or lumpy, add a little more lemon juice and whisk until the texture is smooth and right for dipping.
  • Add the minced roasted jalapeños to the pot and whisk to blend.
  • Whisk in the smoked paprika until well blended.
  • Transfer the melted cheese mixture to your fondue pot. Turn the pot on or light the heat source; keep the heat very low so the cheese stays soft, but doesn't boil.
  • Serve cheese fondue with bread, lightly steamed vegetables, crackers, or my personal favorite--pretzel challah!

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