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Fondue Español

This Fondue Español is a vibrant Spanish-inspired cheese fondue featuring a creamy blend of aged Manchego cheese with roasted red bell peppers, tomatoes, ancho chile, toasted almonds, and garlic. It offers a rich, complex, and savory dipping experience, perfect for entertaining.
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Servings: 10 people
Course: lunch/dinner
Cuisine: American
Calories: 2636.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup water plus additional to thin fondue
  • 1/4 cup red wine vinegar
  • 1 dried ancho chile
  • 2 medium tomatoes
  • 2 red bell peppers
  • 3 3/4- inch thick slices day old french bread
  • 3 to 4 medium cloves garlic minced
  • 1/2 cup slivered almonds toasted
  • 1/2 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 12 ounces Manchego Curado cheese aged 3 to 6 months
  • 1/4 cup dry white wine plus additional to thin fondue
  • cayenne pepper optional

Equipment

  • 1 Blender or Food Processor For achieving a smooth fondue base.
  • 1 Medium Saucepan For rehydrating chile and melting cheese.
  • 1 Cheese Grater For finely grating Manchego cheese for smooth melting.
  • 1 Baking Sheet For roasting vegetables and toasting bread/almonds.
  • 1 Fondue Pot For serving and maintaining fondue temperature.

Method
 

  1. Rehydrate the dried ancho chile in 1 cup of hot water until softened (about 20-30 minutes). Remove seeds and stem, reserving the soaking water.
  2. Roast bell peppers and tomatoes in the oven until softened and slightly charred, then peel tomatoes if desired.
  3. Toast slivered almonds and day-old French bread slices until golden brown; set aside.
  4. In a blender or food processor, combine the rehydrated ancho chile, roasted peppers, tomatoes, toasted bread, minced garlic, toasted almonds, salt, and black pepper. Blend until a smooth purée forms, adding some reserved chile water or red wine vinegar to aid blending if needed.
  5. Grate the Manchego Curado cheese.
  6. In a medium saucepan, gently warm the puréed mixture over medium-low heat.
  7. Gradually add the grated Manchego cheese to the saucepan, stirring continuously with a whisk or wooden spoon until the cheese is completely melted and the fondue is smooth.
  8. Stir in 1/4 cup dry white wine.
  9. Adjust the fondue's consistency by adding additional warm water or white wine, one tablespoon at a time, until it reaches your desired dipping consistency. Taste and adjust seasoning with salt, pepper, or optional cayenne pepper.
  10. Transfer the Fondue Español to a preheated fondue pot and serve immediately with your choice of dippers.

Notes

1. For the ancho chile, ensure complete rehydration to soften it adequately for blending, and remove all seeds to control heat. 2. Roasting the bell peppers and tomatoes deeply enhances their natural sweetness and adds a smoky depth crucial for this fondue. 3. Use an aged Manchego Curado cheese (3-6 months) for its rich, nutty flavor profile that stands up well in the fondue. 4. Gradually add the grated cheese, stirring constantly, to ensure a silky-smooth, lump-free consistency. 5. Adjust the fondue's thickness with warm water or white wine to achieve your preferred dipping consistency. Taste and balance the seasoning, adding cayenne if a spicier kick is desired.