John Myers
Cheese Fondue: Jalapeno Tex-Mex Style
The perfect cheese fondue: jalapeno tex-mex style recipe with a picture and simple step-by-step instructions.
- 150 g Gruyere
- 150 g Appenzeller
- 200 g Mountain cheese
- 200 g Gorgonzola
- 1 tbsp Butter
- 1 tbsp Oil
- 1 size Onion
- 1 piece Jalapeño
- 1 toe Garlic
- 0,5 tsp each Ground cumin and coriander
- 1 tsp Paprika powder
- 1 tbsp Flour
- 300 ml Milk
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Pepper
- First we take care of the cheese. Gruyere, Appenzeller and mountain cheese are grated or cut into small pieces and set aside in a bowl. Roughly cut the Gorgonzola. .. While we are making the further preparations, the cheese can temper.
- Peel and finely dice the onion, sauté in butter and oil.
- Cut the jalapeno into quarters or sixths lengthways and cut into fine strips, when the onions have turned color, add the jalapeno and simmer for 2-3 minutes.
- Peel the garlic, remove the stalk and cut very finely or press through the press. Sauté with onions and jalapeno until the garlic no longer smells raw.
- Now add the spices and briefly take the heat off.
- Scatter in the flour, stir in and roast for a few seconds while stirring.
- Gradually add the milk and stir with the whisk, there should be no lumps.
- Slowly bring this mixture to the boil, lightly salt, stir in oregano and then reduce the heat.
- Let the chopped cheese melt in portions on a low flame until everything has dissolved. At the end add some freshly ground pepper.
- We had rosemary potatoes from the oven and lamb’s lettuce with it.
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