Mix 'n' match cheese fondue nachos recipe
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- Serves 6
- 10 mins to prepare and 25 mins to cook
- 385 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1605kJ 385.0kcal
- Fat
- 23g
- Saturates
- 10g
- Salt
- 1.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 25.0gProtein 14.7gFibre 1.6g
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Method
- 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.
- 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.
- 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.
- See more Cheese recipes
