Serves 4 (approx 2 cups)

INGREDIENTS

• 1 1/2 tablespoons cornstarch
• 1/4 cup Reposado Tequila or Mezcal
• 1 cup dry white wine
• 8 oz Monterey Jack cheese – coarsely grated
• 12 oz aged Fontina cheese – coarsely grated
• 2 to 3 teaspoons chipotle in spicy adobo sauce, to taste – puréed
• 1/4 teaspoon sea salt
• 1 sourdough or whole wheat baguette – cut in 1/2” cubes

Step 1: Place the cornstarch and the Tequila in a small bowl. Set aside.

Step 2: Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.

Step 3: Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.

This recipe is a new world version of the classic Swiss fondue. The Tequila adds a wonderful dimension to this truly scrumptious fondue and the chipotle lends a hint of smokiness to it. Your taste buds will be happy for it! Bread cubes are the traditional dipping bits, but don't stop here, try serving this fondue with chunks of grilled meats, blanched but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender... or whatever you love with cheese!