Thursday, January 9, 2014

Tortellini and Cheese Fondue

This year for New Year's Eve, we made Tortellini and Cheese Fondue. The recipe came from Family Fun. I made a half of a batch since the recipe below serves 10-12 people.

In addition to the tortellini, we had herb and cheese bread as well as small pieces of ham.

Everyone liked this recipe, and we talked about doing fondue on New Year's Eve again next year. In 2014, we'd like to expand the fondue options to include a chocolate fondue for dessert.


2 (12-ounce) packages frozen tricolor tortellini (I used one-color tortellini)
3/4 cup chicken or vegetable broth (I used water)
2 (10-ounce) tubs refrigerated Alfredo sauce
2 (8-ounce) bags shredded Monterey Jack cheese (4 cups); Cheddar can be substituted, according to taste
1/4 teaspoon nutmeg
2 tablespoons olive oil (I didn't use the olive oil)


Bring a large pot of water to a boil. Add a pinch of salt, then add the tortellini and cook according to the package directions.

Meanwhile, in a fondue pot or the top of a double boiler, bring the broth to a simmer. Reduce the flame (or stove top) to low and add the Alfredo sauce, Monterey Jack cheese, and nutmeg. Stir constantly until the cheese is melted and very hot.

Drain the tortellini, toss it with the olive oil, and transfer it to a serving bowl. Using fondue forks, bamboo skewers, or long-handled forks, serve the tortellini with the warm cheese sauce.

If you don't serve it in a fondue pot, use a hot plate to keep the sauce warm.

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