Mexican Fondue

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  • Makes: 36 servings
  • Prep: 20 mins
  • Cook: 3 hrs to 4 hrs (low) or 1-1/2 to 2 hours (high)

Mexican Fondue

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Directions

  1. In a 3-1/2- or 4-quart slow cooker combine tomatoes, onion, roasted sweet pepper, and chile peppers. Add Monterey Jack and American cheeses; 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.

From the Test Kitchen

*Tip:

Purchase corn bread or prepare a packaged corn bread mix.

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Nutrition Facts (Mexican Fondue )

  • Per serving:
  • 77 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 19 mg chol. ,
  • 236 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 5 g pro.
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