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Cheesy Mexican Fondue

Makes: 36 servings
Prep 20 hrs Cook 3 hrs to 4 hrs  (low) or 1 1/2 to 2 hours (high)
Cheesy Mexican Fondue
Ingredients
  • 1 14 1/2 ounce 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) (g) 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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