Ingredients Weight Measure
Olive oil 3 Tbsp.
Chicken, fresh ground 12 oz.
Garlic, fresh chopped 2 Tbsp.
White wine 1 cup
Mozzarella cheese 10 oz.
Bleu cheese crumbles 5 oz.
Monterey Jack cheese 8 oz.
Poblano peppers, 1/4-in. diced 3 Tbsp.
Green onions, chopped 1/4 cup
TABASCO® brand Buffalo Style Hot Sauce 3 Tbsp.
Salt and pepper to taste to taste
Flour tortillas
Blue corn tortilla chips


  1. Heat a large skillet on high, add olive oil and sauté chicken until brown. Add garlic and continue to sauté until garlic is slightly brown. Remove from heat and keep warm until needed.
  2. In a double boiler bring the wine to a simmer. Add the mozzarella, bleu cheese, and jack cheese and stir until melted.
  3. Add the remaining ingredients and continue to cook for 5 minutes.
  4. Serve warm with or in a fondue pot with flour tortillas and blue corn chips.

Yield: 12 servings