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Mexican Green Chile Fondue

Cookbook

Fondue

Published by Chronicle

This image courtesy of Joseph DeLeo

This rich but zingy cheese dip calls out for shrimp, crunchy vegetables, or apples. It is well suited for an informal backyard party or for sports fans gathered around the television. Offer a basket of spicy tortilla chips alongside for munching and dipping.

Makes4 to 6 servings

CostModerate

Easy

Total Timeunder 30 minutes

Occasiongame day

Recipe Coursehot appetizer

Dietary Considerationegg-free, peanut free, tree nut free, vegetarian

Mealdinner

Taste and Texturecheesy, crunchy, hot & spicy, rich, savory, spiced

Ingredients

  • 1½ cups whole milk
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces sharp Cheddar cheese, shredded
  • 2 tablespoons cornstarch
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • One 4-ounce can diced green chiles, drained
  • Dash of liquid hot pepper seasoning (optional)
  • Cooked medium shrimp, peeled and deveined
  • Jicama sticks
  • Red and gold bell pepper strips
  • Zucchini slices and/or apple slices
  • Tortilla chips for serving

Instructions

  1. In a fondue pot over medium heat, heat the milk until bubbles form. Toss the cheeses lightly with cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted.

  2. Stir in the coriander, cumin, chiles, and hot pepper seasoning, if using, and keep warm over low heat.

  3. Serve with shrimp, vegetables, and apples for dipping. Pass a basket of tortilla chips.

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