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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For an entrée, you can also dip these foods into the sauce: 3 to 4 cups bite-size vegetable pieces (choose 1 to 4-canned baby corn, cauliflower florets, cherry tomatoes, red bell pepper strips, zucchini slices) and 3 to 4 cups bite-size pieces cooked meat (choose 1 to 3-chicken, meatballs, shrimp, sausage). Ingredients:
1 to 1 1/4 cups milk |
1/2 pound jack or chili-flavored jack cheese, shredded |
1/2 pound sharp cheddar cheese, shredded |
2 tablespoons cornstarch |
1 teaspoon crushed cumin seed |
1 can (4 oz.) diced green chiles |
1 baguette (1/2 lb.), cut into 3/4-inch cubes |
or |
6 to 9 ounces tortilla chips |
Directions:
1. In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast iron) or heavy-bottom metal pan over medium heat, warm 1 cup milk until bubbles form and slowly rise to surface, about 6 minutes.
2. In a bowl, mix jack cheese, cheddar cheese, cornsarch, and cumin.
3. Add cheese mixture, a handful at a time, to hot milk, stirring until fondue is smoothly melted and beginning to bubble.
4. Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.
5. Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated milk, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.
6. Serve fondue with tortilla chips instead of bread if you choose.
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