Big Daddy's     Cooking with Attitude

Thai Chile



Chile Fondue

Fondue lives! The Sixties are reborn with this creamy hot dip.

2 cups shredded Pepper Jack Cheese
2 cups shredded white Cheddar (mild to medium)
2 tablespoons (plus 1 t) cornstarch
1 teaspoon minced garlic
1 cups chicken broth
6 tablespoons lemon juice
teaspoon dried oregano
teaspoon cumin
1 bunch thinly sliced scallions
2 tablespoons chopped ripe black olives

In medium-size bowl toss the shredded cheese with the cornstarch. In medium-size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the scallions and olives.

Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with your favorite veggies for dipping.

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