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Mix 'n' match cheese fondue nachos recipe
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3 ratings
Use up whatever cheese you have in the fridge with this epic Scandi-style fondue. It's served with easy homemade pickles that can be made with any kind of veg. Grab your tortilla chips and get dipping - it's the ultimate film night snack! See method
Ingredients
- 300g mixed cheese, grated (we used Gruyère, Cheddar and Camembert)
- 2 tsp cornflour
- 150ml white wine, beer or cider
- Cayenne pepper (optional)
- 200g bag Tesco cool tortilla chips
- a few fronds of dill, snipped, to serve
For the pickles
- 75ml white wine vinegar
- 50ml water
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp mustard seeds
- 200g mixed vegetables (we used cucumber, carrot, celery and radishes) sliced very thinly
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
1605kj
385kcal
19%
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Fat
23g
33%
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Saturates
10g
50%
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Sugars
3g
3%
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Salt
1.2g
21%
of the reference intake
Carbohydrate 25g
Protein 14.7g
Fibre 1.6g
Method
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To prepare the pickles: heat the vinegar, water, sugar, salt and mustard seeds over a medium heat. Add the thinly sliced vegetables and cook for 3 mins, then remove from the heat and allow to cool, stirring occasionally.
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To make the fondue, mix the cheese and cornflour together in a fondue pot or medium sized saucepan. Add the white wine, beer or cider, and slowly bring to the boil, stirring until all the cheese has melted. Add a little Cayenne pepper, if you like.
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Keep the fondue pot on a warm burner over a very low heat, scatter over a little dill, an extra sprinkling of Cayenne, if using, and serve with tortilla chips and the pickles.
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