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Tuesday, November 24, 2015

Mexican Style Fondue






Course Main Dishes
Prep. Time 20 mins
Cooking Time 5 mins
Yields 4 servings

1 cup (250 ml) Canadian Raclette, in small dice
1 cup (112 g) Medium Canadian Cheddar*, grated
1 cup (112 g) Canadian Mozzarella, grated
4 tsp (20 ml) cornstarch
3/4 cup (180 ml) Pale Ale type beer
Pepper, to taste
3 tbsp (45 ml) chilli sauce
1/3 cup (75 ml) sliced black olives
2 to 3 baguettes, cubed
2 cups (300 g) cooked chicken, cubed


Instructions
 
In a bowl, mix cheeses and cornstarch.

Pour beer, kirsch and lemon juice into a fondue pot and bring almost to the boil over a medium heat, then reduce heat to very low.

Add cheeses gradually by the handful, stirring until melted. Keep heat low, taking care not to boil mixture, as fondue does not react well to high temperatures. Stir mixture in a figure eight motion with a wooden spoon until smooth and creamy.

Blend in pepper to taste, chili sauce and olive slices.
Spear baguette and chicken cubes with forks, dip in fondue and enjoy!


Tips
 
Prepare recipe on the stove before placing pot on its burner.

For a quick variation, add 1/2 cup (125 mL) of minced Spanish onion to hot fondue.

Replace Canadian Cheddar with Canadian Colby.

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