Dipping time! Fondue recipes from The Melting Pot

11:35 AM, Apr 9, 2011   |    comments
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GOLDEN VALLEY, Minn.--  Fondue can make for a fun night out, but with the right ingredients it can make for a great night in too! Kelly Jaedike and Lee Johnson from The Melting Pot stopped by Kare 11 Saturday to share a couple recipes from the Latin American Big Night Out Menu as well as tell us about their Prom Special.

The Melting Pot's April Charity of the Month is Big Brothers and Big Sisters of the Twin Cities. For every Big Night Out four-course meal sold $1 will go to the charity.

The Melting Pot is located at 9th and Marquette in downtown Minneapolis (80 South 9th Street). For more information or reservations, call 612-338-9900 or visit www.meltingpot.com.  

Latin American Big Night Out Queso Fundido

4 oz (volume) Beer base
1-3 demi Jalapenos, chopped
2 oz (volume) Chorizo sausage crumbles
5 oz (weight) Fontina/Gruyere/Gran Queso blend
5 strokes Lime zest
1 squeeze Lime half

Note: Flouring procedure: 5 oz flour per 5 lb of cheese; 5 oz portions


  1. Add the beer to the pot (turn on heat to medium)
  2. Add the jalapenos and chorizo to the base
  3. Stir using fork for 30 seconds
  4. Add one third of the cheese, mix thoroughly using fork
  5. Add an additional third of the cheese and mix thoroughly using fork
  6. Add the remaining third of cheese and mix thoroughly using fork until all the cheese is melted
  7. Use a whipping motion to fluff up the cheese
  8. Zest the lime over the cheese fondue
  9. Squeeze the juice of the lime half into the cheese fondue
  10. Fold and stir with a fork

Latin American Big Night Out Dark and Dulce Chocolate Fondue

3 oz (w) Dark chocolate
1 oz (w) Dulce de leche, plain
5 shakes Sea salt, coarse ground


  1. Add dark chocolate mixture to bowl
  2. Add dulce de leche to chocolate and place a spoon in bowl
  3. Place pot on burner, turn burner to HIGH
  4. Stir three to five times to mix thoroughly
  5. Using the shaker, sprinkle sea salt over the top of the fondue
  6. Fold into the fondue three to five times

(Copyright 2011 by KARE. All Rights Reserved.)

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