Ingredients:
1 1/4 lbs gruyere or 1 1/4 lbs swiss cheese, grated
1 lb monterey jack cheese, grated
1/4 cup flour
2 garlic cloves, halved
2 1/2 cups white wine
3 tablespoons tequila
1/4 cup fresh cilantro, chopped
2 tablespoons jalapeno peppers, chopped ( use the seeds too for an extra kick)
salt
pepper
crusty bread cubes ( the restaurant I went to used an assortment of breads, I thought this is a great way to use leftover)
sausage, cooked and sliced ( kielbasa or hot Italian)
vegetables, sliced in big chunks
Directions:
Place both cheese in a large bowl and add flour, toss.
Rub inside of fondue pot with garlic. Discard garlic.
Add wine and tequila to pot and warm over medium heat until tiny bubbles appear.
Add one handful of cheese mixture to wine mixture and stir constantly until cheese melts. ADJUST HEAT SO MIXTURE DOES NOT BOIL.
Repeat with remaining cheese; stirring until thick. Stir in cilantro and chilies and season with salt and pepper.
Set pot over candles or Sterno on serving table. Serve with skewers of bread cubes, sausages and/or vegetables.
Serve with tortilla chips if desired.
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.