Wasn’t it in the 70s when cheese fondue was fashionable? Whether you remember the 70s or not today is Cheese Fondue Day. Below is a recipe for Spicy Pepper Fondue from Celebrations.com.
I made a few adjustments to keep with my Ketogenic diet like using almond flour and Guar Gum instead of the flour. Also, so it was not the consistency of pudding, I used 2 cups of milk instead of 1 ½. I did not use as many peppers as the recipe listed but believe you can without it being too spicy. The peppers didn’t seem as hot once they were put in the fondue. Depending on how spicy you like it, you can add all 4 peppers if you like. We found that this fondue is also very good on baked potatoes. Enjoy!
4 Tbsp. Unsalted butter
6 Tbsp. almond flour
1 Tbsp. Guar Gum
2 c. milk
8 oz. Colby Jack cheese, shredded
1 large Poblano pepper, finely diced
2 Jalapenos, finely diced
1 Habanero pepper, finely diced
Salt & pepper to taste
Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until the butter has absorbed all the flour. Add the milk and bring the mixture to a low simmer (bubbles will start to form around the edges). Reduce the heat to low and add the shred cheese, whisking until all the cheese has melted. Stir in the peppers, salt and pepper.
Remove the fondue from the pan and transfer to either a fondue pan or a serving bowl. Serve with fruit, vegetables, bread or crackers for dipping.
If you want to make this fondue ahead of time, do not make it any more than 24 hours in advance.