Cheesy Roasted Jalapeño Fondue
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yields 4 Servings
Ingredients
- 1 cup dry white wine
- 2 tbsp cornstarch
- 8 oz. (2 cups) shredded cheddar cheese
- 8 oz. (2 cups) shredded pepper jack cheese
- 1 tsp smoked paprika
- 3-4 roasted jalapeños, minced
Instructions
- Prepare the fondue pot by slicing a fresh garlic clove in half, then rubbing the sides and base of the pot with the cut side of the garlic.
- Pour wine and cornstarch into a saucepan on the stovetop. Whisk over medium low heat until the cornstarch fully dissolves into the liquid.
- Begin adding the shredded cheese to the pot gradually, one handful at a time. Whisk the cheese continuously as it melts.
- Let each handful of cheese melt before adding the next handful. Do not raise the heat or let the cheese come to a boil.
- When all of the cheese is melted, check the texture. If it seems too thick or lumpy, add a little more wine and whisk until the texture is smooth and right for dipping.
- Add the minced roasted jalapenos to the pot and whisk to blend.
- Whisk in the smoked paprika until well blended.
- Transfer the melted cheese mixture to your fondue pot. Turn the pot on or light the heat source; keep the heat very low so the cheese stays soft, but doesn’t boil.