Cheesy Mexican Fondue
- 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.
- 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.
- 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.
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
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