Chilli fondue

Chilli fondue

Total: 40 Min. | Active: 40 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 978 kcal
, Fat: 64 g
, Carbohydrate: 31 g
, Protein: 55 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chilli paste

80 g Peppadew™ (wild paprika), drained
1 garlic clove
2 tsp chilli flakes
1 tsp peppercorn (e.g. szechuan)
½ tsp paprika


600 g baby potatoes
salted water, boiling


1 garlic clove, cut in half
800 g fondue cheese mix
1 tbsp Maizena cornflour
4 dl white wine
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How it's done

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Chilli paste

Puree the Peppadew peppers with all the other ingredients up to and including the paprika until you have a smooth paste.


Cook the potatoes in boiling salted water for approx. 15 mins., drain.


Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour into the wine, pour into the pot. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Place the fondue pot on a burner, stir in the chilli paste. Serve with the potatoes.

Good to know
Tip: Replace some of the potatoes with cubes of bread.

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