Grilled Chile-Spiked Cheese Fondue

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.

Brandon Barre
Prep Time
15 min
Cook Time
5 min
20 min


  • ½ cup dry white wine
  • 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


  1. 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.
  2. 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.

Nutrition Information

  • Serving Size 3.5 T
  • Calories 118
  • Carbohydrate Content 2 g
  • Cholesterol Content 27 mg
  • Fat Content 9 g
  • Fiber Content 1 g
  • Protein Content 7 g
  • Saturated Fat Content 5.5 g
  • Sodium Content 239 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g