Swiss Food and Mexican Food don’t often intersect…well, unless you live at our house, which I just so happen to do! To date, we’ve successfully cross-bred foods from these two cultures to create things like Swiss Burritos, Alpkäsedillas, Queso Fondue, and even German Pork Tacos. For this dish, we figured we’d try a different, yet related approach!
We began with a layer of tortilla chips, as any nacho dish would. Then, we built a Swiss flavour profile atop it, beginning with a main topping of crumbled bratwurst, green cabbage, red onion, and garlic. Once that was cooked and safely perched upon our base layer, we drizzled an avalanche of Fondue over it all to complete the cheesy goodness one would expect from a proper Nachos plate!
Time: 35 Minutes
- Tortilla Chips
- For your Topping:
- Red Onion
- Green Cabbage
- White Button Mushrooms
- For your Fondue Queso (Per plate of nachos):
- 2 ounces Emmentaler
- 2 ounces Gruyere
- 1/8 Cup of Dry White Wine
- 1 Teaspoon of Corn Starch
- 1-2 Teaspoons of Kirshwasser (Cherry Brandy)
- Dice your cabbage and onions. Then, melt some butter (or heat some olive oil) in a large pan, and add your cabbage and onions. Sauté until they soften and begin to turn opaque.
- As your cabbage and onion cook, peel, and slice a clove of garlic in half. Then, rub the cut sides around the inside of a saucepan. After that, dice the garlic, and add it to your cabbage/onion pan.
- Clean and slice your mushrooms, and set aside. Then, uncase your bratwurst, and break the meat up. (Doing it in this order will allow you to use the same cutting board with no fear of cross contamination).
- When your onions and cabbage have softened and turned opaque, add your meat to the pan, and allow it to brown. Then, add your mushrooms, and cook everything fully until the liquids have evaporated from the pan.
- As your meat/veggies cook, arrange tortilla chips on your plate(s), and turn your focus to your Fondue Queso:
- Shred your cheese with a box grater or your food processor’s fine shredding blade.
- Heat your garlic rubbed sauce pan, and when it’s hot, pour in your wine, and bring to a simmer.
- Scoop in your cheese, and whisk gently as it melts.
- Once your cheese has completely and uniformly melted, combine your corn starch with your Kirshwasser, and stir to fully incorporate. Pour that into your Fondue while whisking to ensure even thickening.
- Spread your meat/veggies atop your tortilla chips.
- Drizzle your Fondue over your meat/veggies.
- Devour, and Enjoy! If you’d like to add some extra colour to the dish, sprinkle some Raclette Seasoning or Sweet Paprika over everything at the end.