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Cheesy Mexican Fondue
Ingredients
- 1 14 1/2ounce 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)
- Servings Per Recipe 36,
- cal. (kcal) 77,
- Fat, total (g) 6,
- chol. (mg) 19,
- sat. fat (g) 4,
- carb. (g) 1,
- Monosaturated fat (g) 1,
- sugar (g) 1,
- pro. (g) 5,
- vit. A (IU) 292,
- vit. C (mg) 7,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 236,
- Potassium (mg) 43,
- calcium (mg) 121,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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