Cheese Foundue

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Ingredients:
1 Tbsp. shallot-chopped
1 Tbsp. garlic-chopped
1 Tbsp. butter
1 tsp. crushed red chilies
1 qrt. heavy cream
1 cup shredded cheddar cheese
1 cup jalapeño jack cheese

Procedure: Sauté the shallots, garlic, red chilies and butter for 3 -4 minutes, then add cream and bring
to a boil, then slowly add both type of cheese until melted.  Serve and enjoy

Chef Eddie’s Mediterranean Meatball
Ingredients:
1 lb. ground chuck
1 Tbsp. fresh mint chopped
1 tsp. granulated garlic
2 tsp. Worcestershire sauce
Salt & Pepper

Procedure: Mix all ingredients together form into 2” meatball, bake at 400 degrees for 10 minutes.

Chef Eddie’s Mo’ Rockin Chicken for Fondue
Ingredients:
4 chicken breast, skinless & cubed
1 Tbsp. olive oil
1 Tbsp. Mo’ Rockin Spice

Procedure: Toss all ingredients into a bowl mix well, and then bake at 400 Degrees for 15 minutes

Chef Eddie’s Idaho Matchstick Potatoes
Ingredients:
4 Idaho Potatoes-Cut into matchstick style and size
1 Tbsp. olive oil
1 Tbsp. granulated garlic
1 Tbsp. thyme

Procedure: Toss all ingredients into a bowl mix well, and then bake at 400 Degrees for 15 minutes