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Jalapeno Jack Fondue - Andrea Meyers
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Jalapeno Jack Fondue

Adapted from Great Party Fondues by Peggy Fallon.
Course Appetizer
Cuisine American
Diet Vegetarian
Keyword beer, cheese, fondue, tequila
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16
Calories 246kcal

Equipment

  • box grater
  • large bowl
  • 6 quart pot
  • ceramic or cast iron fondue pot with a tea light (or electric or a miniature Crock Pot)

Ingredients

  • 2 pounds jalapeno jack cheese grated, at room temperature
  • 2 tablespoons cornstarch
  • 24 ounces beer preferably Mexican, Corona is good.
  • 1 large clove garlic minced
  • ¼ teaspoon cayenne pepper optional if you want a milder sauce
  • ⅓ cup tequila

DUNKERS

  • tortilla chips
  • pita chips
  • celery sticks
  • pepper strips
US Customary - Metric

Instructions

  • Grate the cheese into the large bowl, then toss with the cornstarch. Set aside.
  • Stir the beer, garlic, and cayenne pepper in the pot over medium heat until the beer is heated and bubbles around the edges.
  • Reduce the heat to low and add the cheese ½ cup at a time, allowing it to melt completely between each addition. Lightly stir each time.
  • When all the cheese is melted, add the tequila and stir. Cook for 1 minute longer.
  • Transfer to the fondue pot and light the tea light. Serve immediately.

Nutrition

Calories: 246kcal | Carbohydrates: 3g | Protein: 14g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 306mg | Potassium: 57mg | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 425mg | Iron: 1mg