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