{recipe} Fiesta Cheese Fondue
This fondue recipe is my knock off version of The Melting Pot's fiesta cheese fondue. My absolute favorite thing to do is recreate restaurant recipes so I can have them at home whenever I want. Cheese fondue is super easy to make, really quick and loads of fun to serve for guests or just family. Kids really get a kick out of dipping and it is a great social dish.
Ingredients
1 pound shredded cheddar cheese
1 cup of your favorite beer
2 tablespoons cornstarch
1 teaspoon minced garlic
1 teaspoon fresh squeezed lime
1 tablespoon canned diced tomatoes and green chilies, drained
1/4 teaspoon dry red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
Dippers
Prep all of your dippers. You can dip anything you think you'd like in cheese, as long as it will stay on a regular or fondue fork. My favorite dippers are chunks of green apple, carrots, celery and a variety of crusty breads.
Directions
Roll the shredded cheese in the 2 cups of cornstarch until all the shreds are evenly coated with a light dusting of cornstarch, then set aside. In a medium size sauce pan, bring the beer, garlic, lime, red pepper flakes, salt and pepper to a simmer. Stir in half of your cheese mixture and keep stirring until it is mostly melted, then add in the other half of the cheese mixture stirring constantly until everything is melted and smooth. This really only takes about 2 minutes. Remove the pot from the heat and stir in the tomato and green chilies mixture, then serve!
You can serve right out of the sauce pan, in a giant warmed bowl or put in an actual fondue pot. We used to have a set that we used all the time but need to get a new one. I throw down a pot holder, toss out forks and we go to town right out of the sauce pan when it's just us.
Ingredients
1 pound shredded cheddar cheese
1 cup of your favorite beer
2 tablespoons cornstarch
1 teaspoon minced garlic
1 teaspoon fresh squeezed lime
1 tablespoon canned diced tomatoes and green chilies, drained
1/4 teaspoon dry red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
Dippers
Prep all of your dippers. You can dip anything you think you'd like in cheese, as long as it will stay on a regular or fondue fork. My favorite dippers are chunks of green apple, carrots, celery and a variety of crusty breads.
Directions
Roll the shredded cheese in the 2 cups of cornstarch until all the shreds are evenly coated with a light dusting of cornstarch, then set aside. In a medium size sauce pan, bring the beer, garlic, lime, red pepper flakes, salt and pepper to a simmer. Stir in half of your cheese mixture and keep stirring until it is mostly melted, then add in the other half of the cheese mixture stirring constantly until everything is melted and smooth. This really only takes about 2 minutes. Remove the pot from the heat and stir in the tomato and green chilies mixture, then serve!
You can serve right out of the sauce pan, in a giant warmed bowl or put in an actual fondue pot. We used to have a set that we used all the time but need to get a new one. I throw down a pot holder, toss out forks and we go to town right out of the sauce pan when it's just us.
