Ingredients

• 4  slices bacon, halved crosswise
• 1/4  cup finely chopped green onions
• 1/4  cup finely chopped red or yellow sweet pepper
• 2  cloves garlic, minced
• 2  teaspoons all-purpose flour
• 4  cups shredded Monterey Jack cheese (16 ounces)
• 2  8-ounce cartons dairy sour cream
• 2  to 3 teaspoons finely chopped chipotle peppers in adobo sauce
•   French or Italian bread, cut into bite-size cubes
•   Tortilla chips or tortilla chip cups

Directions

1. 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.

2. 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.

3. 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.