Chipotle Cheese Fondue

• 1/2 pound finely diced Gruyere cheese (about 2 cups)
• 1/2 pound finely diced Emmenthal cheese (about 2 cups)
• 1 1/2 tablespoons cornstarch
• 2 large garlic cloves, halved
• 1 1/3 cups dry white wine
• 1 tablespoon fresh lemon juice
• 2 to 3 tablespoons kirsch
• Freshly ground nutmeg, if desired
• 3 canned whole chipotle chiles in adobo, or to taste, minced (about 1 1/2 tablespoons)
• Freshly ground black pepper
• Fried shallots, recipe follows
• Thinly sliced scallion greens
• Crumbled cooked bacon
• Assorted cooked vegetables such as broccoli, small carrots, pearl onions, and potatoes
• Bread sticks
• Cubes of day-old French, Italian, or sourdough bread
• 1 1/2 cups thinly sliced shallots (about 8 large)
• 3 tablespoons flour
• 4 tablespoons vegetables oil
• Salt

1. To make the fondue: In a bowl toss together cheeses and cornstarch.
2. Rub the inside of a heavy 3 to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
3. Bring liquid just to a boil and stir in cheese mixture by handfuls.
4. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chiles, and pepper, to taste.
5. Transfer the fondue to a fondue pot and set over a low flame.
6. Stir in fried shallots, scallions, and/or bacon, if using, and serve fondue with accompaniments for dipping.
7. Stir fondue often to keep combined.
8. Coat the shallots in the flour and shake out in a strainer to remove the excess flour.
9. In a heavy 10 to 12-inch skillet, cook shallots in oil moderately high heat, stirring, until golden brown.
10. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.

gruyere cheese, emmenthal cheese, cornstarch, garlic, white wine, lemon juice, freshly ground nutmeg, freshly ground black pepper, shallots, scallion greens, bacon, broccoli, bread, italian, shallots, flour, vegetables oil, salt

Taken from www.foodnetwork.com/recipes/chipotle-cheese-fondue-recipe.html (may not work)