Cheese fondue with chipotle and tequila

Food and Style - Cheese fondue with chipotle and tequila

Here’s a new-world version of the classic Swiss fondue. The tequila adds a wonderful dimension to this truly scrumptious fondue and the chipotle lends a hint of smokiness to it. It’s so addictive that when I first tested the recipe, Marc (my best taster and hubby!) ate the whole thing so fast I thought he’d inhaled it!

I recommend either a reposado tequila or mezcal for this recipe, because their deep, powerful flavor stands up nicely to the cheese and actually cuts through the richness of the fondue.

Bread cubes are the traditional dipping bits for fondues, but don’t stop there — try serving this fondue with chunks of grilled meats, blanched-but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!

Food & wine pairing: California, Chardonnay with chipotle-cheese fondue

White wine iconTequila shots are quite fun with this fondue, but if this feels too hardcore, then try an unoaked Chardonnay from California or a dry Riesling from Mosel or Rheingau (Germany).

Food and Style - Cheese fondue with chipotle and tequila

Cheese fondue with chipotle and tequila

makes 2 cups (4 servings)
active time: 20 min

  1. 1 1/2 tablespoons cornstarch
  2. 1/4 cup reposado tequila or mezcal
  3. 1 cup dry white wine
  4. 8 oz (227gr) Monterey Jack cheese – coarsely grated
  5. 12 oz (340gr) aged Fontina cheese – coarsely grated
  6. 2 to 3 teaspoons chipotle in spicy adobo sauce, to taste – puréed
  7. 1/4 teaspoon sea salt
  1. 1 sourdough or whole wheat baguette – cut in 1/2” cubes

  1. Step 1: Place the cornstarch and the tequila in a small bowl. Set aside.
  2. Step 2: Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.
  3. Step 3: Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.

hors d’oeuvres, cheese fondue, Tequila

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39 Comments

  • Reply Sook October 27, 2009 at 5:05 pm

    Oh wow, great pictures! This looks amazing!

  • Reply kimlj October 28, 2009 at 7:02 am

    Wow, I can’t wait to try this. Sounds amazing

  • Reply Donna Ford October 28, 2009 at 9:01 am

    Viviane, it looks yummy! It’s cold outside, maybe the Tequila in this dish will warm me up, ha! Can’t wait to try it.

  • Reply Divina October 28, 2009 at 9:22 am

    Brilliant idea. I love the mix of flavors. This fondue could be addicting.

  • Reply Miriam/The Winter Gueste October 28, 2009 at 9:30 am

    I love cheese fondue and this one sounds delicious! Let’s hope the weather turns a bit colder here (sigh).

  • Reply lindsaymeyer October 28, 2009 at 9:39 am

    Can’t wait to try this one soon! What a fabulous idea!

  • Reply patsyk October 28, 2009 at 9:43 am

    I love cheese fondue… and this is a great way to take the flavors up a notch! Nice job!

  • Reply Jessie October 28, 2009 at 10:12 am

    great photos! The fondue sounds to die for, I just want to take a bag of tostitos and dip them in the fondue

  • Reply Jodi October 28, 2009 at 10:43 am

    Wow this sounds delicious. Great way to update a fun party tradition. Might have to dig out my fondue set!

  • Reply wasabi prime October 28, 2009 at 10:58 am

    Wow, I never thought to use tequila for fondue, but it’s a brilliant thought! I could see how it would work perfectly, as it’s got a bit of a dry flavor with some sweetness, depending on the tequila. Haha — I have the same fondue pot! Crate and Barrel, right? I got mine for a nice Valentine’s dinner at home years ago and we’ve been using it ever since.

  • Reply Ben October 28, 2009 at 11:16 am

    Oh my! I love this. I am a tequila lover, too and I will be visiting your friend’s site. Hmm those pictures are delicious!

  • Reply Viviane Bauquet Farre October 28, 2009 at 11:16 am

    My turn to say “wow” – such great comments from such great foodies… You all made my day… :)

    Wasabi Prime, yes it is the Crate & Barrel fondue set. I bought it a couple of years ago (in fact I bought two for parties!)… They still have it in brilliant red. Here’s the link for those of you who might want to invest in a fondue set – $17 will deliver lots of happy memories and delicious foods!

    http://www.crateandbarrel.com/family.aspx?c=510&f=34504&q=fondue&fromLocation=Search&DIMID=400001&SearchPage=1

  • Reply lululu October 28, 2009 at 11:38 am

    wow….1/4 cup tequila! cant wait to taste this “rich cheese + heavy alchol” dish!!!!
    sounds irresistible!

  • Reply Alessio October 28, 2009 at 12:18 pm

    This fondue sounds quite a treat. More complex than the traditional one and more satisfying. I’ve to try chipotle soon or later… low spicy and often smokiness too :-) Can we dip tortelloni in it?? Please say yes :D

  • Reply veggie wedgie October 28, 2009 at 12:18 pm

    This sounds so good!

  • Reply Annie October 28, 2009 at 12:32 pm

    Hell yes, this is what I need! I had fondue last weekend and this is calling my name for this weekend. Thank you!

  • Reply Viviane Bauquet Farre October 28, 2009 at 12:51 pm

    Oh all your comments make me smile – What fun!

    Alessio, I don’t know if you can find Chipotle in Adobo Sauce in Germany – let me know… It’s quite spicy (and deliciously smoky!), so stir in a little and taste… then add as much as you like. I promise life will never be the same again after you’ve tasted it :)

    And I would totally say YES to dipping tortelloni in the fondue. Why not?!

  • Reply Dana Treat October 28, 2009 at 4:11 pm

    Holy COW that looks good! Terrific shots there! I really like the idea of tequila in fondue. I’m not a huge cheese person but I love the idea of dipping things in melted cheese. I think the liquor would cut the richness a bit, right?

  • Reply Shelly Huang October 28, 2009 at 4:30 pm

    This is definitely a new twist on fondue! I’ll have to give this a try even though I have to admit, I’m not a huge tequila fan (many nights of “too many tequila shots” to recount). In cheese though, that’s a different story :)

  • Reply StreamingGourmet (Amy Wilson) October 28, 2009 at 5:27 pm

    I can’t wait to try your version to see if I can make it without it becoming gloppy. I made fondue a few weeks ago and I couldn’t get the mixture to be really smooth. http://blog.streaminggourmet.com/?p=1247 Any more advice?

  • Reply Kristen October 28, 2009 at 9:24 pm

    what an interesting idea for fondue! great idea for those cold winter months

  • Reply Natasha - 5 Star Foodie October 29, 2009 at 5:27 pm

    This fondue sounds amazing! Wonderful flavors!

  • Reply Mary Jo October 30, 2009 at 9:12 am

    It never occurred to me to cook with tequila. Now it seems so obvious. Thanks for the recipe, and the inspiration.

  • Reply FeistywithFlavor October 30, 2009 at 11:27 am

    This I have got to try…It looks and sounds incredibly delicious. Thank you for sharing this recipe.

  • Reply Fitri October 30, 2009 at 11:35 am

    Congratulation for TOP9 Foodbuzz today.. the fondue look so inviting..

  • Reply ehagood October 30, 2009 at 12:20 pm

    Now I know why I should own a fondue set!

  • Reply Simply Life October 30, 2009 at 3:43 pm

    Cheese fondue is one of our favorite things to make and this recipe looks amazing! Thanks!

  • Reply Deborah Dowd November 2, 2009 at 8:26 pm

    I would not have thought of tequila in fondue,but this sounds amazing! I love chipotle, so I am sure this will be a favorite at my house!

  • Reply Danielle November 6, 2009 at 10:40 am

    Cheese, tequila and chipotles are my favorite food groups! Love love love this combo. Now where did I put that fondue pot…?

  • Reply Steve December 10, 2009 at 7:45 am

    I am making this for my company’s secret santa gift exchange. In the past I have used Anejo tequila, (the gold), instead of the reposado because the gold has a nice oak, caramel taste it gets from the barrels it is aged in.

    The fontina cheese is a great touch and should work well with the tangy jack cheeses.

    Thanks for a great recipe.

  • Reply Alisa February 8, 2010 at 4:26 pm

    Looks so delicious! I can’t wait to try it! Cheese, heat, and tequila? what’s not to love!

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