This is the first time I tried making a fondue but it won’t be the last. I stumbled across this Jack Cheese and Smoky Chipotle Fondue recipe from Midwest Living, and since I hail from the Midwest, I had to give it a shot. It has some of my favorite ingredients (bacon and cheese) as well as some of my new favorites (chipotles and sweet peppers).
Overall, the ingredients are easy to come by in the grocery store and the prep work wasn’t too intensive, so this fondue is on the easier end of preparing and cooking. However, after taste testing the finished product, I was left wanting something more. More flavor, more heat, just something more. I found the crumbled bacon to be a great addition at the end, but I still wasn’t 100% satisfied. Maybe more chipotles, garlic, or peppers, but I am going to continue to tweak this recipe. When all is said and done, I still think this fondue will go over well at any tailgate. It takes less than an hour to fully prepare and cook, so you could complete this dish before you head out to the tailgating lot and have it ready to go.
Note: The directions call for cooking the bacon in a heavy, medium saucepan but I found it easier to just use a nonstick grill pan. Additionally, since I don’t have a fondue pot I opted to use a small 3-pot slow cooker by Crock-Pot.
First: In a heavy, medium saucepan, cook bacon until it’s nice and crisp. Remove the bacon, but reserve 1 tablespoon of the drippings in the pan. Drain bacon on paper towels, crumble, and set aside.
Second: Add sweet pepper, garlic, and green onions to saucepan. Cook and stir over medium heat until the vegetables are tender, or around 5 minutes. Stir in flour, then stir in cheese, sour cream and chipotle peppers. Cook and stir over medium-low heat until cheese is melted and mixture is smooth.
Third: Transfer cheese mixture to fondue pot over a fondue burner or slow-cooker on the low-heat setting. Top with crumbled bacon. Keep warm up to 2 hours, stirring occasionally. Serve with bread cubes or tortilla chips.
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