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Jack Cheese and Smoky Chipotle Fondue
- Makes: 16 servings
Red sweet peppers and green onions add color to this smoky cheese dip. Serve it as an appetizer with bread cubes or tortilla chips.
bacon, halved crosswise
finely chopped green onions
finely chopped red or yellow sweet pepper
cloves garlic, minced
shredded Monterey Jack cheese (16 ounces)
dairy sour cream
finely chopped chipotle peppers in adobo sauce
French or Italian bread, cut into bite-size cubes
Tortilla chips or tortilla chip cups
In a heavy, medium saucepan, cook bacon till crisp. Remove bacon; reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
Add green onions, 1/4 cup sweet pepper and garlic to saucepan. Cook and stir onion mixture over medium heat about 5 minutes or till vegetables are tender. Stir in flour. Stir in cheese, sour cream and chipotle peppers. Cook and stir over medium-low heat till cheese is melted and mixture is smooth.
Transfer cheese mixture to fondue pot. Top with crumbled bacon. Place over a fondue burner; keep warm up to 2 hours. Spear bread cubes with fondue fork; dip in fondue, swirling to coat. Or, dip tortilla chips in fondue. Makes 16 (1/4 cup) servings.
(Jack Cheese and Smoky Chipotle Fondue)
Servings Per Recipe 16, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 8, Folate (µg) 12, cal. (kcal) 186, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 200, Potassium (mg) 84, Polyunsaturated fat (g) 1, Monosaturated fat (g) 5, sat. fat (g) 10, chol. (mg) 40, Fat, total (g) 16, vit. A (IU) 486, vit. C (mg) 5, carb. (g) 2, calcium (mg) 242, iron (mg) 0