Queso Fundido Cheese Fondue

  • Cook Time
  • Prep Time
  • 6Servings


  • 1 clove garlic, peeled and halved
  • 1 cup dry white wine
  • 1/2 pound Monterey Jack, shredded (about 3 cups)
  • 1/2 pound Oaxaca cheese (about 3 cups)
  • 2 tablespoons cornstarch
  • 1 tablespoon tequila
  • salt and pepper
  • Freshly grated nutmeg
  • 2 tablespoons chopped cilantro
  • Drizzle of honey
  • Squeeze of lime
  • Blue or yellow corn tortilla chips


Rub the inside of a heavy pot or dutch oven with the cut side of the garlic. Add the white wine and bring to a simmer over medium heat.

In a bowl, toss the cheeses with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the wine until melted. Pour in the tequila and cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.

To serve, stir in 2 tbsp. chopped cilantro, a drizzle of honey and a squeeze of lime. Serve immediately from the dutch oven or transfer to a fondue pot. Serve with blue or yellow corn tortilla chips.