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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 onion
finely chopped red or yellow sweet pepper
cloves garlic, minced
shredded Monterey Jack cheese (16 ounces)
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 onion, sweet pepper and garlic to saucepan. Cook and stir 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 until cheese is melted and mixture is smooth.
Transfer cheese mixture to fondue pot over a fondue burner or slow-cooker on the low-heat setting. Top with crumbled bacon. Keep warm up to 2 hours, stirring occasionally. Serve with bread cubes or tortilla chips.
(Jack Cheese and Smoky Chipotle Fondue)
Servings Per Recipe 16, vit. C (mg) 4, carb. (g) 2, vit. A (IU) 483, iron (mg) 0, calcium (mg) 245, pro. (g) 8, cal. (kcal) 183, Potassium (mg) 85, sodium (mg) 230, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 10, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, fiber (g) 0, Niacin (mg) 0, sat. fat (g) 9, sugar (g) 1, Riboflavin (mg) 0, chol. (mg) 43, Thiamin (mg) 0, Fat, total (g) 16