- Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 1/4 pounds white American cheese, diced or shredded

2/3 cups milk

1/2 cup diced onion

1/4 cup diced Anaheim chiles

1/4 cup chopped canned sliced jalapenos

1/4 cup diced canned whole, peeled tomatoes

1 teaspoon chopped fresh garlic

3/4 teaspoon ground cumin

1/8 teaspoon freshly ground black pepper

Directions

Serving Suggestions: Tortilla chips Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.

Yield: 4 to 6 servings

©
Published:




Latest Reviews

"I tried this today, minus the celery seed, added minced garlic. I only had thinly sliced, boneless, skinless chicken breast on hand, so used that. I loved it, and will try it again using different hot sauces (we have at least a dozen kinds in the pantry b/c of DH). DH enjoyed it, as well as my ... " - miss tinkerbell

"A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make ahead,..." - kmb233

"Rice Cake on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour." - robbie

"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney

"I love this. Has anyone tried canning this?" - hillzo

"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs

Happy cooking...