Fondue Recipes

Check out these great Fondue Recipes: Cheese Fondue Recipes

Queso Fundido with Corn-Bread Dippers

Ingredients

• 1 8-1/2-ounce package corn muffin mix

• 2 fresh poblano chile peppers

• 1 small red sweet pepper

• 3 cups Monterey Jack cheese (12 ounces)

• 2 tablespoons all-purpose flour

• 1/3 cup finely chopped onion

• 1-tablespoon butter or margarine

• 3/4-cup half-and-half or light cream

• 1/3 cup finely chopped, peeled jicama

Directions

1. For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers. 

2. Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers. 

3. Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.

Meat Fondue Recipes:     Meat Fondue with Southwestern Cocktail Sauce

Ingredients

• 3/4 cup bottled chili sauce

• 3 tablespoons snipped fresh cilantro

• 2 tablespoons finely chopped onion

• 4-teaspoon limejuice

• 1 tablespoon prepared horseradish

• 1   jalapeno chile pepper, seeded and chopped

• 1/4-teaspoon garlic salt

•   Several dashes bottled hot pepper sauce

• 1-1/2 pounds boneless beef sirloin steak; 2 pounds skinless, boneless chicken breast halves; or 8-ounces peeled and deveined large shrimp

• 4 cups beef broth or chicken broth

• 2 green onions, thinly sliced

• 1 teaspoon grated fresh ginger

• 1/2-teaspoon whole black pepper

•    Wasabi Tartar Sauce

•    Sesame-Ginger Sauce

•    Ancho Pepper Sauce

Directions

1. In a small bowl combine bottled chili sauce, cilantro, finely chopped onion, lime juice, prepared horseradish, jalapeno chile pepper, garlic salt, and several bottled hot pepper sauce. Cover and refrigerate for up to 1 week. Makes about 1 cup. 

2. Partially freeze beef or chicken. Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. Set aside. 

3. Combine broth, onions, ginger, and pepper in a large saucepan. (If you are serving beef, chickens, and shrimp, use beef or chicken broth. Use beef broth if you are serving only beef, chicken broth if you are serving only chicken or shrimp.) Bring mixture to boiling. Pour into a fondue pot. Return to boiling. 

4. To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook to desired doneness. (Allow 1 to 2 minutes for each piece. Serve with Southwestern Cocktail Sauce. If desired, serve with Wasabi Tartar Sauce, Sesame Ginger Sauce, or Ancho Pepper Sauce. 

Wasabi Tartar Sauce: Combine 1/4 cup mayonnaise or salad dressing, 2 tablespoons finely chopped green onion, 1 teaspoon wasabi paste, 1 teaspoon finely shredded lemon peel, and 2 teaspoons lemon juice in a bowl. Cover and refrigerate for up to 1 week. Makes about 3/4 cup. 

Sesame-Ginger Sauce: Whisk together 1/4 cup soy sauce, 2 tablespoons Dijon-style mustard, 2 tablespoons honey, 2 tablespoons water, 1/2 teaspoon toasted sesame seed, and 1/2 teaspoon grated fresh ginger in a bowl. Cover and refrigerate up to 1 week. Makes 2/3 cup. 

Ancho Pepper Sauce: Cut open 3 dried ancho chile peppers; discard stems and seeds.* Place peppers on a foil-lined baking sheet. Bake in a 375 degree F oven for 4 minutes. Remove from oven; cool. Tear peppers into 2-inch pieces. Place in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften. Drain well, reserving 1/4 cup liquid. Place drained pepper pieces and reserved liquid in a food processor bowl. Cover and process until nearly smooth. Strain mixture through a fine mesh sieve to form a paste (you should have about 1/4 cup). Stir in 1/2 cup mayonnaise or salad dressing, 2 tablespoons brown sugar, 1 tablespoon snipped fresh oregano, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Cover and refrigerate for up to 2 days. Makes about 3/4 cup. 

*Note: Wear plastic gloves while preparing peppers, thoroughly wash your hands afterward.