Tex-Mex Fondue is a Southwestern twist on traditional cheese fondue, replacing the kirsch with tequila and adding cilantro and jalapeno peppers.
- 1 1/4 pounds shredded Gruyere cheese
- 1 pound shredded Monterey Jack cheese
- 1/4 cup 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 seeds for more spice)
- French bread cubes
- Sliced cooked sausage, such as chorizo (for the non-vegetarians in the crowd)
- Broccoli and/or cauliflower heads
- Carrots, sliced 1-inch thick
- 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.