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    Home » Recipes » All Recipes

    Southwest Fondue

    Published: Sep 9, 2021

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    Southwest Fondue

    Originally published July 20, 2009. Updated on 9/9/2021

    A fondue pot of southwest fondue, next to a plate of bread cubes, broccoli, and tortilla chips.

    Southwest Fondue - Peppers, Onion, Sharp Cheese, & Beer give this fondue a TON of flavour. It's a colourful departure from the traditional!

    I'm always down for a traditional fondue - gruyere cheese, some white one, garlic - simple and elegant.

    Sometimes I like to get a bit more chaotic with it, and go for a wildly different fondue.

    Peppers, Onion, Sharp Cheese, and Beer give *this* fondue a TON of flavour.

    It's a colourful, fun departure from traditional fondues!

    A fondue pot of southwest fondue, next to a plate of bread cubes, broccoli, and tortilla chips.

    What to Serve with Southwest Fondue

    Bread

    Bread is definitely the most traditional accompaniment for fondue.

    I like to use bread that’s crusty on the outside and softer on the inside. The crust gives it a bit of heft, and the soft is a nice base for the cheese to stick to.

    Try a baguette, Italian loaf, sourdough boule, etc.

    Pita or naan can be another great option.

    In Canada, the President’s Choice brand has mini Naan product for dipping.

    Super cute, and works well for fondue!

    A large platter of bread cubes, broccoli, torilla chips, and apple slices.

    Fruits & Vegetables

    A variety of fruits and vegetables are great with fondue. Some are better raw, some better cooked, and some go either way!

    Aside from potatoes, don’t cook the veggies til soft - you want a bit of crunch left!

    Apples: Raw, sliced

    Asparagus: Lightly cooked

    Baby or Fingerling Potatoes: Roasted or boiled.

    Broccoli: Raw or lightly steamed

    Cauliflower: Raw or lightly steamed

    Green beans: Lightly steamed

    Pears: Raw, sliced

    Zucchini: Raw

    A large platter of bread cubes, broccoli, torilla chips, and apple slices.

    Chips

    Not in the mood for such a formal service? Set it out with tortilla chips as a hot cheese dip!

    Fritos also work great!


    A close up view of a pot of southwest fondue - cheddar, with multicoloured peppers throughout.

    How to Make Southwest Fondue

    Full recipe follows, here is a pictorial overview.

    A bowl of shredded cheese, before and after corn starch has been mixed in.

    In a large bowl, toss grated cheese with cornstarch. Set aside.

    Red, orange, yellow, and jalapeno peppers, before and after being chopped up.

    Seed and chop peppers, peel and chop onions. Peel and press or mince the garlic.

    Put peppers, onion, and garlic, in food processor or blender, and let it rip till finely chopped.

    Finely chopped peppers and onions in a medium sized pot.

    In a medium sized saucepan, cook pepper mixture in olive oil until vegetables soften and the resulting liquid has cooked out.

    Add beer and lime juice, continue cooking until it starts to simmer.

    Add a good sized handful of cheese to the pot, and mix well till it is completely melted in.

    A pot of orange coloured cheese fondue, with small bits of peppers throughout.

    Add another big handful, and repeat until all the cheese is added, completely melted, and smooth (aside from the pepper bits, of course!)

    Transfer to fondue pot if desired, and serve with cubes of bread, tortilla chips, blanched broccoli, cauliflower, and asparagus, and slices of apples and pears.

    A fondue pot of southwest fondue, next to a plate of bread cubes, broccoli, and tortilla chips.

    Cheese Recipes

    Are you a wild cheese freak like us? We've some recipes for you!

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    Heart Shaped Beer Pretzels with Jalapeno Jack Dip
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    The One Cheese Ring

    A large platter of bread cubes, broccoli, torilla chips, and apple slices. It's next to a metal fondue pot full of southwest fondue.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A fondue pot of southwest fondue, next to a plate of bread cubes, broccoli, and tortilla chips.
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    5 from 1 vote

    Southwest Fondue

    Peppers, Onion, Sharp Cheese, and Beer give this fondue a TON of flavour. It's a colourful, fun departure from traditional fondues!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Appetizer, Snack
    Cuisine: American, European
    Servings: 6 People
    Calories: 516kcal
    Author: Marie Porter

    Equipment

    Fondue Set, Optional

    Ingredients

    • 1 ½ lbs Sharp Cheddar Cheese
    • 2 tablespoon Cornstarch
    • 1 Red Bell Pepper
    • 1 Orange Bell Pepper
    • 1 Yellow Bell Pepper
    • 1 Jalapeno Pepper
    • 1 Fresno Pepper
    • 6 Garlic cloves
    • 1 Small Onion
    • 1 Cup Mexican Beer Like Corona
    • 1 tablespoon Lime Juice

    Instructions

    • In a large bowl, toss grated cheese with cornstarch. Set aside.
    • Seed and chop peppers, peel and chop onions. Peel and press or mince the garlic.
    • Put peppers, onion, and garlic, in food processor or blender, and let it rip till finely chopped.
    • In a medium sized saucepan, cook pepper mixture in olive oil until vegetables soften and the resulting liquid has cooked out.
    • Add beer and lime juice, continue cooking until it starts to simmer.
    • Add a good sized handful of cheese to the pot, and mix well till it is completely melted in.
    • Add another big handful, and repeat until all the cheese is added, completely melted, and smooth (aside from the pepper bits, of course!)
    • Transfer to fondue pot if desired, and serve with cubes of bread, tortilla chips, blanched broccoli, cauliflower, and asparagus, and slices of apples and pears.

    Nutrition

    Calories: 516kcal | Carbohydrates: 12g | Protein: 29g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 119mg | Sodium: 709mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2470IU | Vitamin C: 96mg | Calcium: 835mg | Iron: 1mg

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    Marie Porter


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