Shelf 0811860809.01.lzzzzzzz

Mexican Green Chile Fondue

Extract from Fondue • By Lou Seibert Pappas • Published by Chronicle Books


$ $ $ $ $
• • • • •
30 mins

This rich but zingy cheese dip calls out for shrimp, crunchy vegetables, or apples. It is well suited for an informal backyard party or for sports fans gathered around the television. Offer a basket of spicy tortilla chips alongside for munching and dipping.

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© 2024 Lou Seibert Pappas / Chronicle Books · Reproduced with permission.
  • Step 1

    Cooked medium shrimp, peeled and deveined; jicama sticks; red and gold pepper strips; zucchini slices; and/or sliced apples

    Tortilla chips

    In a fondue pot over medium heat, heat the milk until bubbles form. Toss both cheeses with cornstarch until evenly coated. Add the cheese to the pot a handful at a time, stirring each time until the cheese is completely melted. Stir in the coriander, cumin, chiles, and hot pepper seasoning and keep warm over low heat.

    Serve with shrimp, vegetables, and apples for dipping. Pass a basket of tortilla chips.

    Makes 4 to 6 servings

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