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
- Serving Suggestions: Tortilla chips
Directions
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.
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By tia.k
on April 21, 2012
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I like that it didn't get that cheese-skin that quesos often have, but there was something missing that I just couldn't put my finger on. I made the recipe as directed. Maybe next time I'll double the veggies & saute them before I add them to the cheese.
By ChelsieLovely
SuperBowl City
on September 09, 2011
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Mmmm! Delicious. Definitely will be making this again!! i used white cheddar instead of american so next time im going to use heavy cream instead of the milk to make it creamier. Also, like others said, i am going to cook the veggies before hand.
By kskernz
Huntington, WV
on July 13, 2011
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This was a huge hit at the 4th of July gathering! I doubled the recipe and there was only about a cup of cheese left at the end of the day that people were arguing over. You definitely need to cook the veg ahead and I added chipotle powder to add a bit more depth of flavor.
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