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Queso Fundido with Corn-Bread Dippers

Makes: 48 servings
Prep 45 mins Cool 10 mins Bake 400°F 28 mins
Queso Fundido with Corn-Bread Dippers
  • 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

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,
  • cal. (kcal) 119,
  • Fat, total (g) 7,
  • chol. (mg) 23,
  • sat. fat (g) 4,
  • carb. (g) 9,
  • pro. (g) 5,
  • vit. A (RE) 72,
  • vit. C (mg) 14,
  • sodium (mg) 164,
  • calcium (mg) 131,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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