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Queso Fundido with Corn-Bread Dippers

This south-of-the-border version of fondue combines chile-pepper bite with jicama crunch.

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  • Makes: 48 servings
  • Prep: 45 mins
  • Cool: 10 mins
  • Bake: 28 mins 400°F

Queso Fundido with Corn-Bread Dippers

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)

  • Per serving:
  • 119 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 23 mg chol.,
  • 164 mg sodium,
  • 9 g carb.,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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