Recipe Yield: Serve 2 persons
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Ingredients: |
|
2 Tbsp. |
Butter |
|
1 Tbsp. |
Olive oil |
|
1 small |
Spanish onion, sliced ¼” thick |
|
1 |
Jalapeno, seeded and sliced |
|
1 |
Garlic clove, smashed |
|
1 Tbsp. |
Flour |
|
1/4 cup |
Champagne or white sparkling grape juice |
|
1/4 cup |
Chicken broth |
|
1/4 cup + 1 Tbsp. |
Whipping cream, heavy cream |
|
1/4 cup |
Monterey Jack or white cheddar, shredded |
|
2 Tbsp. |
Blue cheese, crumbled |
|
1/4 cup, to taste |
Calavo Avocado Pulp or Guacamole |
|
to taste |
Salt and pepper |
Instructions:
- Heat butter and oil in medium saucepan until butter is melted.
- Add onion, jalapeno and garlic, cook over low heat until vegetables are very tender, about 15 minutes.
- Stir in flour and cook to form a paste, 1 to 2 minutes.
- Stir in wine, broth and ½ cup cream, bringing to a boil.
- Reduce heat and simmer until slightly thickened; about 5 minutes.
- Strain mixture into Fondue Pot. Press out all liquids.
- Discard onion and other solids.
- Stir cheeses into cream mixture and stir until melted. Stir in Avocado or Guacamole. If too thick, add remaining tablespoon of cream.
- Season with salt and pepper.
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