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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


Fondue Set, Optional


  • 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


  • 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.


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