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Name: Chipotle Cheese Fondue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Fresh Lemon Juice; 1/2 lb Gruyere cheese Finely diced; nutmeg Freshly grated, to taste; 3 whole chipotle Canned, (about 1 1/2 tablespoons); shallots Fried, OR scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired; 1 1/3 c Dry white wine; 1 1/2 tb Cornstarch; 2 lg cloves Garlic halved; 2 tb Kirsch up to 3; 1/2 lb Emmenthal Finely diced

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INGREDIENTS

1 tb Fresh Lemon Juice
1/2 lb Gruyere cheese ; Finely diced
nutmeg ; Freshly grated, to taste
3 whole chipotle ; Canned, (about 1 1/2 tablespoons)
shallots ; Fried, OR scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired
1 1/3 c Dry white wine
1 1/2 tb Cornstarch
2 lg cloves Garlic ; halved
2 tb Kirsch ; up to 3
1/2 lb Emmenthal ; Finely diced

Servings

INSTRUCTIONS

MMMMM-------------------FOR THE FRIED SHALLOTS------------------------ 1 1/2 c Thinly sliced shallots; -(about 8 large) 4 tb Vegetables oil Accompaniments Assorted cooked vegetables -such as; carrots, pearl ; broccoli, onions, and ; potatoes Bread sticks 1 Cubes day-old French; -Italian, or ; sourdough bread *available at Hispanic markets and some specialty foods shops To make the fondue: In a bowl toss together cheeses and cornstarch. 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. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.) To make the fried shallots: 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. Serves 4. Gourmet January 1995

NOTES

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Chipotle Cheese Fondue

1 tb Fresh Lemon Juice
1/2 lb Gruyere cheese Finely diced
 nutmeg Freshly grated, to taste
3 whole chipotle Canned, (about 1 1/2 tablespoons)
 shallots Fried, OR scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired
1 1/3 c Dry white wine
1 1/2 tb Cornstarch
2 lg cloves Garlic halved
2 tb Kirsch up to 3
1/2 lb Emmenthal Finely diced

MMMMM-------------------FOR THE FRIED SHALLOTS------------------------  1 1/2 c  Thinly sliced shallots;           -(about 8 large)      4 tb Vegetables oil           Accompaniments           Assorted cooked vegetables           -such as; carrots, pearl           ; broccoli, onions, and           ; potatoes           Bread sticks      1    Cubes day-old French;           -Italian, or           ; sourdough bread   *available at Hispanic markets and some specialty foods shops    To make the fondue:    In a bowl toss together cheeses and cornstarch.    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.    Stir in fried shallots, scallions, and/or bacon if using and serve  fondue with accompaniments for dipping. (Stir fondue often to keep  combined.)    To make the fried shallots:    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.    Serves 4.    Gourmet January 1995

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Nutrition

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Serving Size: 1 Serving (564g)
Recipe Makes: 1

Calories: 1889
Calories from Fat: 1220 (65%)

Amt Per Serving		% DV

	Total Fat 135.5g	181 %
	Saturated Fat 82.7g	413 %
	Monounsaturated Fat 39g
	Polyunsanturated Fat 6.1g
Cholesterol 455.1mg		140 %
Sodium 1193.8mg		41 %
Potassium 464.2mg		12 %
Total Carbohydrate 24.5g		7 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 24.2g
Protein 128.4g		183 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1889

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