Chips And Queso: Is It Fondue?

Queso and chips are a staple of casual parties and Tex-Mex cuisine. Queso, or cheese dip, is often served with tortilla chips for dipping. While it is not traditionally considered fondue, it shares similarities with the classic Swiss dish. Fondue is a melted cheese served communally, often in a pot, and dipped into with skewers. Like fondue, queso is also made with melted cheese and served as a dip. However, it is typically served with tortilla chips instead of bread or vegetables. Some people even consider queso to be a type of lazy fondue due to its simplicity and ease of preparation. It does not require the same equipment as fondue, such as a fondue pot and skewers, and can be easily prepared in a microwave. Ultimately, whether one considers queso and chips to be a form of fondue is a matter of personal interpretation, but the two dishes do share some similarities in terms of ingredients and presentation.

How to make queso fondue

Queso fondue is a fun, communal dish that is perfect for parties or get-togethers. It is a type of fondue, which is a melted cheese served in a communal pot, that originated along the French-Swiss border. While fondue is typically made with Swiss cheeses like Gruyère, queso fondue is made with Mexican cheeses like Monterey Jack and white cheddar, and served with tortilla chips. Here is a step-by-step guide to making queso fondue:

Ingredients:

• 1/2 medium onion, diced
• Butter
• 1/3 to 1/2 cup half-and-half
• 1 1/2 cups shredded Monterey Jack cheese
• 1 tablespoon all-purpose flour
• 1 4-oz. can diced green chilis
• 3 tablespoons roasted red peppers, chopped
• 1/4 teaspoon each garlic powder and cumin
• Tortilla chips, crackers, or cornbread sticks for dipping

Instructions:

• Toss the shredded Monterey Jack cheese with the flour and set aside. Tossing the cheese with flour will help keep the fondue smooth and improve its viscosity.
• In a medium saucepan, melt butter over low heat. Add the diced onion and cook, stirring occasionally, until the onion is transparent.
• Stir in the half-and-half.
• Gradually add the cheese mixture, a little at a time, stirring constantly until the cheese is melted. If the mixture becomes too thick, add more half-and-half a tablespoon at a time until the desired consistency is reached.
• Stir in the diced green chilis, roasted red peppers, garlic powder, and cumin.
• Transfer the fondue to a fondue pot or slow cooker and keep warm.
• Serve with tortilla chips, crackers, or cornbread sticks for dipping.

Tips:

• If you don't have a fondue pot, you can use a small crock pot or slow cooker to keep the fondue warm.
• For a thicker fondue, add more shredded cheese. For a thinner fondue, add more half-and-half.
• If you have any leftover queso, you can store it in the fridge. However, do not reheat it in the microwave as it may separate. Instead, reheat it in a double boiler or heat-proof bowl placed over a small saucepan of simmering water.

The history of fondue

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot over a portable stove. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The name "fondue" comes from the French verb "fondre," meaning "to melt." It was first attested in French in 1735, in Vincent La Chapelle's "Cuisinier moderne," and in English in 1878. Fondue was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way to increase cheese consumption, and it became popular in North America in the 1960s.

The traditional cheeses used in fondue are Swiss cheeses, mainly Emmental and Gruyère, but different regions in Switzerland, as well as France and alpine Italy, use a variety of other cheeses, including Vacherin, Appenzeller, and Sbrinz in Switzerland; Comté, Beaufort, and Reblochon in France; and Fontina in Italy.

In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of liquid kept hot. This includes chocolate fondue, where pieces of fruit or pastry are dipped into melted chocolate, and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Fondue is often associated with mountains and winter sports, and it is said that it originated as a way to use hardened cheese and stale bread during the winter months. It is typically served in a ceramic pot containing the cheese warmed from below to keep it melted, and enjoyed by dipping chunks of bread at the ends of long forks into the cheese.

Fondue aficionados believe that the best bite is the crusty slab of cheese that develops at the bottom of the pot during the course of the meal. This is called "le religieuse" and is reverentially scraped off and shared around the table.

What to dip in queso fondue

Queso fondue is a perfect dip for parties, and there are a variety of foods that can be paired with it.

Tortilla chips are a classic choice to dip in queso fondue. However, it is recommended to use unsalted tortilla chips to avoid overpowering the flavour of the dip. If you don't want to use tortilla chips, crackers or cornbread are also good options.

If you want to include some healthier options, crudites such as broccoli, cauliflower, bell peppers, carrots, and cherry tomatoes can be used as dippers.

For a heartier meal, roasted potatoes, meatballs, and roasted brussels sprouts are also good choices to dip in queso fondue.

For those who enjoy a sweet and savoury combination, Granny Smith apples and Bosc pears are great choices, as their crispness and tartness complement the creaminess of the fondue nicely.

So, whether you're looking for a classic chip option or something a little more unique, there are plenty of delicious options to dip in your queso fondue!

The difference between queso and fondue

Queso and fondue are both dishes that involve melted cheese, but they differ in terms of origin, preparation, and serving style.

Origin:

Queso, or queso flameado, is a dish that originated in the borderlands of northern Mexico and the southwestern United States. It is particularly associated with Mexican cuisine and Tex-Mex cuisine. On the other hand, fondue is a traditional Swiss dish that is said to have originated along the French-Swiss border.

Preparation:

The preparation methods for queso and fondue also differ. Queso is typically made by melting cheese, such as Monterey Jack, and adding spices, peppers, and other ingredients like chorizo. It is often served flambéed, with liquor poured over the cheese and ignited. Fondue, on the other hand, involves melting cheese, such as Gruyère or Emmentaler, in a mixture of wine and spices. The cheese is grated and added slowly to the mixture while constantly stirring to ensure a smooth consistency.

Serving Style:

Queso is often served as a dip with tortilla chips, crackers, or cornbread. It is prepared and served in a shallow casserole or baking dish, and it is common for the cheese and sauce to be combined just before serving. Fondue, on the other hand, is served in a communal pot, and guests use skewers or forks to dip various foods into the melted cheese. Common foods dipped in fondue include bread, apples, vegetables, and meats.

In summary, while both dishes feature melted cheese, queso is typically associated with Mexican cuisine and involves melting cheese with spices and peppers, often served as a dip with tortilla chips. Fondue, on the other hand, is a traditional Swiss dish that involves melting grated cheese with wine, and is served communally with a variety of dipping options.

The best cheeses for fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting cheese and serving it in a communal pot. The best cheeses for fondue are those that are creamy and buttery and melt smoothly. Here are some of the best cheeses to use:

Fontina

Fontina is a good all-around cheese for fondue as it is buttery and creamy and melts smoothly. It can be used on its own or combined with other cheeses such as Gruyère and Gouda.

Gruyère

Gruyère is another classic choice for fondue as it has a firm, mountain-style texture and a creamy, buttery flavour. It is often combined with other cheeses such as Swiss cheese, Gouda, or Emmental.

Gouda

Gouda is a good choice for fondue as it is creamy and melts smoothly. It can be used on its own or combined with other cheeses such as Fontina or Gruyère. Younger Gouda tends to have a milder flavour and melt better than aged Gouda.

Swiss Cheese

Swiss cheese is a classic choice for fondue, especially when combined with other firm, mountain-style cheeses such as Gruyère, Emmental, or Appenzeller.

Other Options

Other cheeses that can be used for fondue include Comté, Raclette, Vacherin, Cheddar, and Monterey Jack. For a unique twist, you can experiment with combinations such as Cheddar and Blue Cheese, or Manchego and Monterey Jack.

Frequently asked questions