Fondue was very trendy in the 80’s. To re-create this dish, I put a spicy spin on it. I used one of my favorites melting cheeses, Colby Jack, and added in 3 different types of peppers.
The peppers range in spiciness – The Poblano Pepper being mild and Habanero Pepper being very spicy – so feel free to add or take away peppers depending on your spice preference.
Serve this fondue with veggies for a balanced bite that's totally fresh!
4 tablespoons Unsalted Butter
7 tablespoons All Purpose Flour
1 1/2 cups Milk
8 ounces Colby Jack Cheese, Shredded
1 large Poblano Pepper, Finely Diced
2 Jalapenos, Finely Diced
1 Habanero Pepper, Finely Diced
Salt and Pepper, to Taste
Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until the butter has absorbed all of the flour. Add the milk and bring the mixture to a low simmer (bubbles will start to form around the edges). Reduce the heat to low and add the shredded cheese, whisking until all the cheese has melted. Stir in the peppers, salt, and pepper.
Remove the fondue from the pan and transfer to either a fondue pot or a serving bowl. Serve with fruit, vegetables, bread, and crackers for dipping.
If you want to make this fondue ahead of time, I suggest to not make it any more than 24 hours in advance.
About 4 cups