Tex-Mex Tequila Cheese Fondue is a Southwestern twist on the traditional cheese fondue dish – replacing the kirsch with tequila and adding cilantro and jalapeno peppers.
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What is fondue?
Broadly, fondue is a dish where cubes of bread, vegetables or meat are placed on long forks and dipped into a shared pot of hot sauce or liquid that sits over a flame or burner to keep it warm. There are several different kinds of fondue, including cheese (also called Swiss), chocolate, beef, and tempura, among others. When someone refers to just “fondue” (with no adjective before it) they are usually talking about cheese (Swiss) fondue, which is bread dipped into melted Swiss cheese (Gruyère or Emmenthal) flavored with white wine and Kirsch.
I’ve Always Loved this Tex-Mex Swiss Cheese Fondue
Fondue was a family favorite growing up — cheese, beef and tempura style. It’s great fun for kids as it’s so active. Dad was always stealing everyone else’s food out of the fondue pot! My mom loved it because there is so little prep involved — just a bit of chopping and stirring, and then everyone cooks their own meal, while together. In this cheese fondue recipe of mom’s, a slight modification of the basic ingredients – tequila instead of kirsch, Monterey Jack instead of Emmenthal cheese, and the addition of cilantro and jalapeño peppers – results in a delicious and different south of the border flavor.
Tex-Mex Swiss Fondue Ingredients
In my mom’s version of fondue, a few of the traditional ingredients are switched out for Mexican ones, in order to make it “Tex-Mex”:
- Gruyère cheese
- Monterey Jack cheese
- All-purpose flour
- Garlic
- Dry white wine
- Tequila
- Fresh cilantro
- Jalapeño pepper
- French bread
- Cooked sausage, such as chorizo
- Broccoli and/or cauliflower
- Carrots
How to Make Easy Cheese Fondue At Home
Here are the easy steps to follow in making this festive and fun fondue:
- Prep cheeses.
Grate and then place both cheeses in a large mixing bowl, add the flour and toss to coat. Set aside. - Prep pan; add liquids and cook.
Rub the inside of a fondue pot with garlic. Add wine and tequila and heat over medium-high heat until it reaches a low boil. (If you want to reduce the alcohol content a bit, let the mixture boil for a minute or two before continuing.) - Add cheese mixture.
Reduce heat to medium, add a handful of flour-cheese mixture and stir constantly until cheese melts, reducing heat slightly if mixture starts to boil too quickly (it’s okay if it stops boiling). Keep stirring and adding handfuls of cheese until the mixture is thick and creamy. - Add seasonings.
Stir in cilantro and jalapeños. Season to taste with salt and pepper. - Serve.
Set pot over sterno in the middle of dining table. Pass bread cubes, sausage and vegetables for dipping.
Easy Fondue Recipe Serving Suggestions
I like to serve this cheese fondue with cubed French bread, thick slices of cooked sausage, cauliflower and/or broccoli florets and sliced carrots. You don’t really need anything else, but could serve a Caesar Salad as a first course before the fondue if you want. End the meal with one of these desserts:
- Sticky Ginger Cake
- Sticky Toffee Pudding Cake
- Rum Pumpkin Tart
- Cheesecake Stuffed Apples
- Apple Bundt Cake
- Frozen Brandy Alexander Pie
This is a fun fondue to serve for a casual gathering après ski! If you’re planning a ski weekend, you’ll find more ideas in my guide to après-ski food recipes.
Swiss Fondue Recipe Storage
Fondue can be prepared up to 24 hours ahead, cooled, covered and refrigerated. Reheat over low heat or in the top of a double boiler. Add more white wine or tequila if it’s too thick.
Can you freeze fondue?
Yes, you can freeze fondue! Let it cool to room temperature, then transfer to an airtight container and refrigerate. Once cold, freeze. It will last for up to 2 months. Thaw overnight in the refrigerator, then reheat in a fondue pot over low heat, or in the top of a double boiler.
Easy Cheese Fondue Recipe FAQ
Swiss fondue is a dish where bread cubes are placed on long forks and dipped into a shared pot of melted Swiss cheese (usually Gruyère or Emmenthal) that’s flavored with Kirsch and white wine. The cheese mixture sits in a pot over a small flame or burner to keep it warm.
The primary ingredient in fondue is Swiss cheese, usually Gruyère and/or Emmenthal.
Classic Swiss Fondue calls for two liquids, white wine and Kirsch. In our Tex Mex version, we switch out the Kirsch for tequila.
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Tex-Mex Easy Fondue Recipe
Ingredients
- 1 1/4 pounds shredded Gruyere cheese
- 1 pound shredded Monterey Jack cheese
- 1/4 cup all-purpose flour
- 1 clove garlic
- 2 1/2 cups dry white wine
- 3 tablespoons tequila
- 1/4 cup chopped fresh cilantro, or more to taste
- 2 tablespoons chopped fresh jalapeño pepper, include veins for more spice
- French bread cubes
- sausage, such as chorizo, sliced and cooked
- Broccoli and/or cauliflower heads, broken into florets
- Carrots, peeled and sliced 1-inch thick
Instructions
- Place both cheeses in a large mixing bowl, add the flour and toss to coat. Set aside.
- Rub the inside of a fondue pot with the garlic. Add the wine and tequila and heat over medium-high heat until it reaches a low boil. (If you want to reduce the alcohol content a bit, let the mixture boil for a minute or two before continuing.) Reduce the heat to medium, add a handful of the flour-cheese mixture and stir constantly until the cheese melts, reducing heat slightly if the mixture starts to boil too quickly (it’s okay if it stops boiling). Keep stirring and adding handfuls of cheese until the mixture is thick and creamy.
- Stir in the cilantro and jalapeños. Season to taste with salt and pepper.
- Set pot over sterno in the middle of the table. Pass the bread cubes, sausage and vegetables for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
