| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Christian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter |
| 4 |
tb |
Canola oil |
| 5 |
tb |
Flour |
| 1 |
|
Huge onion or 2 mediums; chopped |
| 1 |
|
Whole head roasted garlic chopped |
| 3 |
|
Cloves fresh garlic crushed |
| 1 |
cn |
Chipotles en adobo puréed |
| 2 |
|
Fresh or pickled habaneros chopped |
| 1 |
c |
Half and half |
| 2 |
c |
Whole milk |
| 2 |
lb |
Sharp cheddar cheese |
| 1 |
lb |
Montery jack |
| 1 |
bn |
Scallions chopped |
INSTRUCTIONS
In a large pan melt the butter and add the oil over medium heat Add the
chopped onion, and sautee until golden Add the crushed garlic and continue
sauteeing until onions have nicely browned Add the flour and combine with
butter oil onions and garlic until a nice roux develops Cook this onion
roux for 2 minutes taking care for it not to get too brown (a little is
good) Add the half and half slowly, incorporating it into the onion roux
little by little Reduce heat to medium low and add the milk. If you heat
the milk first in the microwave this reduces cooking time and can prevent
burning Cook mixture until milk and half and half bubbles, stirring often
Lower heat to a simmer and add chopped habaneros and the puréed chipotles,
sauce and all Cook on simmer for 5 minutes to bring out the flavor of the
chiles stirring occasionally Add the finely chopped roasted garlic cloves
Little by little incorporate all of the cheese stirring constantly When
everything is melted and nicely incorporated transfer to fondue pot or
chafing dish and keep heat on very low. Garnish with the chopped scallions
and serve with good quality chips.
Posted to CHILE-HEADS DIGEST V4 #290 by Shad Donald Christian Munson Munson
<capsicums@juno.com> on Janusday,, ary 28, 199
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”