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Cheesy Mexican Fondue Recipe

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This recipe for Cheesy Mexican Fondue is from La Cocina Espaņola, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 1/2-oz. can diced tomatoes, undrained
2/3 cup finely chopped onion
1/2 cup finely chopped roasted red sweet pepper
1 4-oz. can diced green chile peppers, undrained
3 cups cubed Monterey Jack cheese with salsa or jalapeņo peppers or regular Monterey Jack cheese (12-oz)
3 cups cubed American cheese (12-oz)
Assorted dippers (cubed corn bread, toasted tortilla wedges, etc.)
Directions:
Directions:
In a 4-quart slow cooker, combine undrained tomatoes, onion, roasted sweet pepper, and undrained chile peppers. Add Monterey Jack and American cheese; toss gently to combine.

Cover and cook on low-heat setting for 3-4 hours or on high-heat setting for 1 1/2-2 hours. Serve immediately or keep warm, covered, on warm-heat for up to 2 hours.

Serve fondue with dippers, swirling pieces as you dip. If the fondue thickens, stir in a little milk.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
3-4 hours

 

 

 

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