Spicy Mexican Fondue
NotesAncho chilies are dried poblanos. They are available at Latin markets and specialty food stores. If ancho chilies are unavailable, use chopped fresh serrano or jalapeño pepper. Increase the quantity of fresh chilies according to taste.
To reconstitute ancho chilies, soak in warm water for 30 minutes. Drain, remove seeds and mince.
Grate sharp processed Cheddar directly from refrigerator, while still cold.
Grate Monterey Jack, Gruyère and Cheddar. Combine in a bowl and refrigerate until needed.
Wash and chop cilantro.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, gluten-free, high fiber, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, creamy, savory, spiced
Type of Dishdip/spread
- 6 oz Monterey Jack cheese, grated (175 g)
- 4 oz Gruyère cheese, grated (125 g)
- 4 oz sharp processed Cheddar cheese, grated (125 g)
- 1 tbsp cornstarch (15 mL)
- 1 cup lager beer, at room temperature (250 mL)
- 1 tbsp freshly squeezed lime juice (15 mL)
- 1 tsp chopped seeded ancho chilies (5 mL)
- 2 tbsp chopped fresh cilantro (25 mL)
In a bowl, combine Monterey Jack, Gruyère, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside.
In a large saucepan, combine beer and lime juice; bring to a simmer over medium heat. Reduce heat to medium-low.
Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
Stir in ancho chilies, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately.
Taco chips, pumpernickel, rye bread, cooked shrimp or cooked chicken pieces.
2007 Ilana Simon