Best Cheddar Fondue With Chiles And Cumin Recipes

MELTING POT CHEDDAR CHEESE FONDUE

Steps:

• Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
• Turn on the fondue pot to high heat.
• Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well.
• When the beer mixture is warm, add one-third of the cheese and whisk very well.
• Once the cheese has been incorporated well, continue to whisk in the cheese until it is all incorporated. Whisk until the cheese is smooth.

SOUTHWESTERN CHILE CHEESE FONDUE

Steps:

• 1. In large bowl, toss the Monterey Jack and cheddar with the cornstarch to coat.
• 2. In large skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring occasionally, til onion is softened but not browned, about 5 minutes. Stir in the tomatoes, chile peppers, and garlic and cook, stirring occasionally, til most of the moisture evaporates, about 5 minutes. Pour in the light cream and cook, stirring til sauce just reaches a boil. Reduce heat to low.
• 3. Break cream cheese into small pieces and gradually stir into the hot chile tomato sauce til melted and smooth. Gradually stir in the shredded cheese mixture, letting each addition melt before adding more. Stir in the lime juice, cumin and cayenne. Taste, adding salt if needed.
• 4. Transfer to a fondue pot, preferably ceramic or enameled cast iron. Sprinkle the cilantro and scallions over the top and serve at once. Regulate the heat under pot if possible so that the cheese fondue remains warm, not hot.

CHEDDAR FONDUE

Steps:

• In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

CHEDDAR CHEESE FONDUE

Steps:

• In a fondue pot or saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, garlic, dry mustard, and cornstarch. Don't let it boil or even come to a simmer.
• When it is just warm enough to melt cheese gradually stir in the cheese and laughing cow cheese with a figure-8 motion.
• Add beef broth to thin if needed.

CHEDDAR CHEESE FONDUE RECIPE

Steps:

• Bring broth to boil in medium saucepan. Meanwhile, mix cornstarch and mustard until blended.
• Whisk mustard mixture into broth. Stir in cheese; cook on medium heat 10 min. or until cheese is melted and sauce is well blended, stirring constantly.

CHEDDAR-BEER FONDUE

Steps:

• Mix Cheddar cheese and flour together in a bowl.
• Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

HAVARTI-CHEDDAR FONDUE

Steps:

• In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting.
• Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions.
• Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.

CHILI PEPPER JACK CHEESE FONDUE

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

CHEDDAR-CUMIN FONDUE

Steps:

• Heat cream in medium saucepan until hot. Do not boil. Add remaining ingredients. Heat until cheese is melted and mixture is smooth.
• Pour into warming dish or fondue pot. Serve hot with tortilla chips.