Cheesy Mexican Fondue

Cheesy Mexican Fondue Enlarge Image
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16 users rated this recipe an average rating of 3.5
Makes:
36 servings
Prep:
20 mins
Cook:
3 hrs to 4 hrs (low) or 1 1/2 to 2 hours (high)
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Cheesy Mexican Fondue

Ingredients
1
14 1/2 ounce can diced tomatoes, undrained
2/3
cup finely chopped onion
1/2
cup finely chopped roasted red sweet pepper
1
4 ounce can diced green chile peppers, undrained
3
cups cubed Monterey Jack cheese with salsa or jalapeno peppers or regular Monterey Jack cheese (12 ounces)
3
cups cubed American cheese (12 ounces)
 
Assorted dippers (such as cubed corn bread* or toasted flour tortilla wedges)
 
Milk

Directions

  1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, onion, roasted sweet pepper, and undrained chile peppers. Add Monterey Jack and American cheese; toss gently to combine.
  2. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours.
  3. Serve fondue with dippers, swirling pieces as you dip. If the fondue thickens, stir in a little milk. Makes 36 servings

From the Test Kitchen

*

Purchase corn bread or prepare a packaged corn bread mix.

Nutrition Facts

(Cheesy Mexican Fondue)
    Per serving:
  • 77 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 19 mg chol.,
  • 236 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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