| 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
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