Cheese Fondue With Chipotle And Tequila

By Food52
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1 1/2 tablespoon cornstarch

1/4 cup Reposado Tequila or Mezcal

1 cup dry white wine

8 ounces Monterey Jack cheese – coarsely grated

12 ounces aged Fontina cheese – coarsely grated

2 to 3 teaspoons chipotle in spicy adobo sauce, to taste – puréed

1/4 teaspoon sea salt

1 sourdough or whole wheat baguette – cut in 1/2” cubes

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