This Mexican-inspired fondue is simple yet flavorful, and it cooks right on the grill – though you can also use the stove top or your grill’s side burner, if it has one. For dipping, serve chunked grilled or raw vegetables, chunked grilled sausages and tortilla chips on the side.
8 oz shredded Monterey Jack and cheddar cheese blend
1 4-oz can diced green chiles (Or, you can cook 2 whole Anaheim or poblano peppers on the grill or under the broiler, then stem, seed and dice. You'll need ½ cup.)
1 chipotle (from a can of chipotles in adobo sauce), minced
Prepare a gas grill to medium-high or a charcoal grill with a medium-high zone and a medium-low zone. To a medium saucepan, add wine. Place a double layer of foil, a little larger than the saucepan, on the grate over medium-high and place the saucepan on the foil (make sure the handle is either over the foil or not over the grate). Bring wine to a boil.
Reduce grill to medium- low or move foil and saucepan to medium-low zone (be careful; handle may be hot) and add cheese, ½ cup at a time, stirring until it melts, about 3 minutes. Stir in chiles and chipotle and serve.
There’s so much going on with this scrumptious dessert – juicy peaches, buttery-sweet topping, cardamom-laced cake and even a touch of rum. Best of all, it’s easy to put together. Try it with other stone fruits – nectarines, plums, apricots or a combination.
Ooey-gooey yet surprisingly low in fat and calories, these rich stacks are a heavenly, healthy take on the overly sugary originals. If you can't find raw cacao nibs, feel free to substitute shaved dark chocolate.
When guests are coming, it's always helpful to have a quick, no-cook appetizer on the menu. These fresh, crisp endive leaves with creamy goat cheese and sweet honey are a cinch to put together, and will please even the pickiest guest.