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Cheese Fondue With Tequila
Ingredients
- 1 lrg round of garlic bread (shepherds bread may be substituted)
- 1 tsp butter
- 2/3 c. crumbled Roquefort cheese
- 7 ounce cream cheese, cubed
- 5 ounce Manchego cheese, shredded (Monterrey Jack may be substituted)
- 1 x clove garlic, chopped
- 2 Tbsp. lowfat sour cream
- 1 x jigger tequila
- 1/2 tsp pureed chipotle chile (optional) salt and pepper to taste
- 1 med sized baguette
- 2 stk of butter (approximately) for toasting the bread Garnish
- 1 sprg of curly leaf parsley
- 1 x red pepper, finely minced
Directions
- Cut a large hole in the top of the garlic bread and scoop out the insides without breaking the crust. Heat 1 teaspoon of butter in a saucepan, add in the garlic and cook till soft (about 1 minute). Add in the Roquefort cheese, cream cheese and Manchego cheese stirring to combine. Add in the lowfat sour cream, tequila and, if you like, the chile chipotle and continue stirring till the mix is well blended together. Add in salt and pepper to taste and pour the cheese mix into the hollowed out bread round. Cut the baguette into 1" cubes and brown in remaining butter a few at a time. Garnish the fondue with the parsley and red pepper and serve with the bread cubes.
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