Are you ready to put a little kick in your step? Day 4 of Fondue Week and today I’m sharing a savory fondue recipe for Pepper Jack Fondue. If you like it spicy this is the fondue for you. I mean you really have to like spicy food to like this ferocious dip!
This Pepper Jack Fondue It pairs well with so many things too. I paired it with fresh broccoli (which I then steamed after I thought my husband was going to have a heart attack because I handed him raw broccoli) and french bread (that I made myself at bread class a few weeks ago). This would also be great with grilled shrimp or chicken. Eat it as an appetizer or serve this Pepper Jack Fondue as the main entree. 
Last night, Christine and I chatted with Chef Shane from The Melting Pot about Fondue. Don’t worry if you miss it I’ll have the video up on Friday for you to watch. I learned so much from him!!! One thing that I learned that I want to share today is that he mentioned that all fondue should start with a Gruyere cheese base. Well, minor fail here. Because this recipe does not, but he also mentioned that there are no real rules for fonue. Just more like guidelines you would want to follow. And most importantly follow your taste buds! So even though I didn’t use Gruyere cheese as a base for this Pepper Jack Fondue I did toss it in a little cornstarch before it hit the pan to begin melting! I can’t wait to share our Google+ Hangout with everyone on Friday. Everyone is bound to learn something new about fondue!
Head over to Christine’s blog Cook the Story and read about her recipe for Raclette: A Simply Delicious Romantic Dinner Idea.
Katie Original Recipe
Pepper Jack Fondue
Ingredients
- 4 cups Shredded Pepper Jack Cheese 1 8oz + 4oz block of cheese
- ⅓ cup white wine
- 1-½ teaspoon cornstarch
- ⅓ cup Chicken Broth
- salt & pepper
Serve with:
- Broccoli Florets
- French Bread
Instructions
- In a cast iron fondue pot bring white wine to a simmer. While wine is simmering toss cornstarch with the shredded cheese.
- Once the wine is simmering mix the cheese in the pot. Once the cheese is semi-melted add ⅓ cup chicken broth. Salt & pepper to taste. Serve with steamed broccoli florets and french bread.
Grace says
This recipe was perfect! Was looking for a milder cheese recipe for my son than the traditional. The only things I did differently was I cooked it on the stovetop and then transferred it to the fondue pot and used regular Monterey Jack. Thanks!
Katie says
Hi Grace, so happy to read you loved this recipe. I agree–cooking on the stove top is the way to go.
Tricia says
Would this work with pre-shredded cheese in a bag, or doesn’t it melt as well?
Katie says
Hi Tricia, if you can find a pre-shredded pepper jack in a bag then yes by all means I think it will work just fine!
SR says
could you skip the white wine or use something else in its place if serving this to kids or non drinkers?
Katie says
Yes, you could use chicken broth instead.
Chicken and Dumplings Recipe says
This looks so wonderful!
Jen says
I’m loving this whole fondue week thing!
Katie says
Thanks Jen!
Miss @ Miss in the Kitchen says
This looks so great and when I make it for my “pepper-jack crazed” son he will love me even more!
Erika @ The Hopeless Housewife says
This looks so wonderful!
Katie says
Thanks Erika!
Maggie @ A Bitchin' Kitchen says
Wanna know a really sad story? I’ve never had fondue. I think I may need to purchase a fondue set as a very early birthday present to myself, and make this happen! I adore pepperjack cheese and would probably eat the whole batch!
Katie says
Maggie… that makes me sad. Technically, you don’t even need a fondue set to make this… just use a sauce pan. A fondue set is great because you can keep it heated for a long time and enjoy the cheese dip bite by bite and its still bubbling hot!
Jessica@AKitchenAddiction says
This would make a great main course at our house! So many options!
Meli (Blush + Jelly) says
I got a fondue set about 2 years ago and never used it. Think it’s time to finally unpack and try this out!