Queso Fundido with Corn-Bread Dippers

  • Share
  • Print
  • Rate


Queso Fundido with Corn-Bread Dippers
Makes: 48 servings
Prep: 45 mins Cool: 10 mins Bake: 400°F 28 mins
  • make this recipe
  • user reviews (0)
Queso Fundido with Corn-Bread Dippers
Ingredients
  • 1
    8 1/2 ounce package corn muffin mix
  • 2
    fresh poblano chile peppers
  • 1
    small red sweet pepper
  • 3
    cups Monterey Jack cheese (12 ounces)
  • 2
    tablespoons all-purpose flour
  • 1/3
    cup finely chopped onion
  • 1
    tablespoon butter or margarine
  • 3/4
    cup half-and-half or light cream
  • 1/3
    cup finely chopped, peeled jicama
Directions

1. For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers.

2. Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.

3. Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.

Nutrition Facts (Queso Fundido with Corn-Bread Dippers)
  • Servings Per Recipe 48,
  • Calories 119,
  • Protein (gm) 5,
  • Carbohydrate (gm) 9,
  • Fat, total (gm) 7,
  • Cholesterol (mg) 23,
  • Saturated fat (gm) 4,
  • Vitamin A (RE) 72,
  • Vitamin C (mg) 14,
  • Sodium (mg) 164,
  • Calcium (DV %) 131,
  • Iron (DV %) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Add your review
You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Submit Comment
Reviews (0)
4219900116

Top Brands
BHG Real Estate