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Spicy Pepper Jack-Tomato Fondue
1 lb Inspirations pepper jack cheese, from the Deli counter
1 Tbsp. cornstarch
1 tsp. Inspirations Garlic Dipping oil
1 jar (7.25 oz.) Inspirations Red Pepper and Tomato Bruschetta or Inspirations Tuscan Bruschetta
1/2 tsp. ground chipotle chili powder, or to taste
1 cup lager beer
1 scallion (green onion), thinly sliced diagonally
1 container corn chips
2 stalks celery, cut into sticks
1 whole red bell pepper, cut into strips
1 bunch broccoli florets, raw or steamed lightly
1 bunch cauliflower, florets, raw or steamed lightly
1 container grape or cherry tomatoes
2 whole potatoes, cooked and cut into chunks
18 oz low-fat spicy chicken sausages (about 6 links sliced)
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Spicy Pepper Jack-Tomato Fondue

Spicy Pepper Jack-Tomato Fondue

Spicy Pepper Jack-Tomato Fondue
  • Servings:Makes 6
  • Prep Time:6 minutes
  • Cook Time:4 minutes
1. Grate cheese into a large bowl and toss with cornstarch. Set aside.
2. In a large saucepan, combine oil, bruschetta, and chipotle chili powder. Heat over medium heat for 1 minute, then stir in beer. Cook, stirring occasionally, until just starting to bubble around the edges, about 2 to 3 minutes. Reduce heat to medium-low and add the cheese one handful at a time, stirring and allowing it to melt completely between each addition. Mixture might look like it's curdling at the beginning, but it will smooth out by the end.
3. Transfer mixture to a fondue pot and keep warm over fondue burner. Sprinkle with sliced scallion. Serve immediately, with your choice of dippers in small bowls.
Source: Hannaford fresh Magazine, November - December 2009