Jack Cheese and Smoky Chipotle Fondue | Midwest Living

Jack Cheese and Smoky Chipotle Fondue

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Jack Cheese and Smoky Chipotle Fondue

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  • Makes: 16 servings
  • Prep 30 mins
  • Cook 20 mins

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Red sweet peppers and green onions add color to this smoky cheese dip. Serve it as an appetizer with bread cubes or tortilla chips.


  • 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


  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.

Nutrition Facts

(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

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