chipotle cheese fondue

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Servs: 4

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  • add   1/2 pound finely diced Gruyère cheese (about 2 cups)
  • add   fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired
  • add   3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2 tablespoons)
  • add   assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes
  • add   cubes of day-old French, Italian, or sourdough bread
  • add   1 1/2 tablespoons cornstarch
  • add   1 1/2 cups thinly sliced shallots (about 8 large)
  • add   1 tablespoon fresh lemon juice
  • add   4 tablespoons vegetables oil
  • add   2 to 3 tablespoons kirsch
  • add   bread sticks
  • add   *available at Hispanic markets and some specialty foods shops
  • add   1/2 pound finely diced Emmenthal cheese (about 2 cups)
  • add   Accompaniments
  • add   <B>For the fried shallots:</B>
  • add   freshly nut nutmeg to taste if desired
  • add   2 large garlic cloves, halved
  • add   1 1/3 cups dry white wine


  1. To make the fondue:
  2. In a bowl toss together cheeses and cornstarch.
  3. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue pot and set over a low flame.
  4. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)
  5. To make the fried shallots:
  6. In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. Makes about 2/3 cup.

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