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Jack Cheese and Smoky Chipotle Fondue
Cook: 20 mins
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 carton dairy sour cream
- 2 - 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.
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