Jalepeno Fondue with Homemade Tortillas – Turn up the Heat

Fondues may come from the French region of Switzerland, but variations on the fondue idea could be adapted to fit almost every cuisine. Here is a Mexican adaptation that is sure to please those who crave heat in their sauces.

Image via Wikipedia

Jalepeño Fondue

1 med. Red onion, diced
1 seeded jalepeño, minced
1 clove garlic, pressed
2 T butter
14 oz. tomato puree or 1 quart blended bottled tomatoes
¾ c. white grape juice
2 T. lemon juice
2 tsp. chili powder
½ tsp. cumin
1 tsp. dried oregeno
1 T. cornstarch
12 oz. cheddar cheese, grated or cubed

In medium sized sautée pan, sautée the onion, pepper and garlic in the butter. Add corn starch to the mixture and stir. Pour all of the remaining ingredients, accept for the cheese, into a medium sized sauce pan and whisk in the sautéed mixture.

When the corn starch is integrated, add the cheese and heat until warmed through. Do not let it boil. Pour mixture into your fondue pot and keep warm while serving. Of course, tortillas would make an awesome choice as a dipper for this fondue. See my Fondue Dippers Series, Parts II and III for other dipper ideas.

Here is another recipe you may want to try with this fondue:

Homemade Tortilla Chips

1 pkg. corn/flour tortillas
Nonstick cooking spray
paprika
cayenne pepper
tsp. chili powder

Spray both sides of a tortilla with some cooking spray. Sprinkle the sides lightly with seasonings. Stack several tortillas and then cut them in half, then quarters, then eighths. Place in a single layer on a cookie sheet. Broil briefly, fry, or bake for 5 minutes at 350 degrees. If you don’t fry them, it is a tasty, low salt, low fat alternative.