Cheesy Mexican Fondue


1-14 1/2 ounce can diced tomatoes, undrained

2/3 cup finely chopped onion

1/2 cup finely chopped roasted red sweet pepper

1-4 ounce can diced green chile peppers, undrained

3 cups cubed Monterey Jack cheese with salsa or jalapeno peppers or regular Monterey Jack cheese (12 ounces)

3 cups cubed American cheese (12 ounces)

Assorted dippers (such as cubed corn bread or toasted flour tortilla wedges)



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

Serve fondue with dippers, swirling pieces as you dip. If the fondue thickens, stir in a little milk.

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