Last year on Valentine’s Day my hubby and I decided to go to a small sushi restaurant nearby our home. It is not fancy at all and we thought it would be lovely to have a quiet and romantic getaway, just the two of us.
We were very wrong. As you can imagine, there was a very long wait, and finally when we got seated there was a wait again to order. The grownup time was nice, but when mama is hungry and no food is in sight that does not make me happy.
This year, we decided it’s best to enjoy Valentine’s Day in the comfort of our cozy home with our kids with a fun fondue night.
Seriously, give me cheese and wine and I’m a very happy girl. This fondue has a Mexican twist made with a combination of two of my favorite cheeses — asadero and muenster cheese. And because I like spice I added rajas of roasted poblano for a mild kick.
It’s a complete meal when served with bite sized roasted fingerling potatoes, Spanish chorizo, bread, and apples.
Dip, eat, repeat.
Mexican Cheese Fondue
- 1 cup milk
- 1 pound Muenster cheese, shredded
- 1 pound adasero or Chihuahua cheese, shredded
- 1 to 2 poblanos, roasted and sliced
- apple slices
- pear slices
- Spanish chorizo slices
- beef summer sausage slices
- dry salami slices
- baguette slices
- roasted fingerling potatoes
- In a saucepan, add milk and bring to a low boil; reduce heat to medium-low.
- Add shredded cheese and roasted chile and stir into saucepan until cheese is melted.
- Transfer to fondue maker and keep warm.
- Serve with dippers of your choice.
Photography by Jenna Sparks