Best 3 Cobly Or Monteray Jack Fondue Recipes
Dive into the delectable world of cheese with our comprehensive guide to creating the perfect cobly or Monterey Jack fondue. This ultimate comfort food, originating from the Swiss Alps, has captivated hearts and taste buds for centuries. Renowned for its rich, gooey texture and versatile flavor profile, fondue is an ideal dish for gatherings, special occasions, or simply a cozy night in. With a few simple steps and a handful of carefully selected ingredients, you can effortlessly master this crowd-pleasing culinary delight. Embark on this delectable journey and discover the secrets to crafting an unforgettable cobly or Monterey Jack fondue experience.
Here are our top 3 tried and tested recipes!
WHITE QUESO (USING MONTEREY JACK CHEESE)
This is a quick, easy, items-on-hand, 'real' cheese queso dip that's amazing. Serve with tortilla chips.
Provided by Eraina
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat butter in a saucepan over medium-high heat; whisk flour into melted butter until smooth. Slowly pour milk into flour mixture; bring to a boil. Reduce heat to low and stir in onion powder and garlic powder; simmer for 2 minutes. Add Monterey Jack cheese while stirring constantly until melted, about 5 more minutes.
Nutrition Facts : Calories 214 calories, Carbohydrate 4.7 g, Cholesterol 48.5 mg, Fat 16.8 g, Fiber 0.1 g, Protein 11.1 g, SaturatedFat 10.5 g, Sodium 247.9 mg, Sugar 2.6 g
COBLY OR MONTERAY JACK FONDUE
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 194.9, Fat 14.4, SaturatedFat 8.9, Cholesterol 44.1, Sodium 242, Carbohydrate 1.9, Sugar 0.4, Protein 11.3
THREE-CHEESE DINNER FONDUE FOR TWO
Looking for a party dip? Then check out this fondue made using three types of cheese. Ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- In medium bowl, toss cheeses and cornstarch until cheese is coated.
- Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
- Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
- Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
- Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.
Nutrition Facts : Calories 650, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 3 g, TransFat 1 1/2 g
Tips:
- Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of your fondue. Look for a cheese that is creamy and melts well, such as Gruyère, Emmental, or Comté.
- Grate the cheese yourself: Pre-shredded cheese contains additives that can prevent it from melting smoothly. Grate the cheese yourself to ensure that it melts evenly and creates a smooth fondue.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the fondue from scorching.
- Cook the fondue slowly: Don't rush the process. Cook the fondue over low heat, stirring constantly, until it is melted and smooth.
- Add flavorings: Once the fondue is melted, you can add flavorings such as garlic, herbs, spices, or wine. Be careful not to add too much flavoring, as it can overpower the cheese.
- Serve the fondue with a variety of dippers: Bread cubes, vegetables, and fruits are all great options for dipping in fondue. You can also serve the fondue with a side of salad or soup.
Conclusion:
Fondue is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a party or a special occasion, and it can also be a great way to use up leftover cheese. With a little planning and preparation, you can easily make a delicious fondue at home. So next time you are looking for a fun and easy meal, give fondue a try!
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