Recipe finder
Jack Cheese and Smoky Chipotle Fondue
- Makes: 16 servings
- Prep 30 mins
- 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
- 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.
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