Info
- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 20 Times
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Mexican Green Chile Fondue
Cookbook
This rich but zingy cheese dip calls out for shrimp, crunchy vegetables, or apples. It is well suited for an informal backyard party or for sports fans gathered around the television. Offer a basket of spicy tortilla chips alongside for munching and dipping.
Yield : Makes 4 to 6 servings
Ingredients
- 1½ cups whole milk
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces sharp Cheddar cheese, shredded
- 2 tablespoons cornstarch
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- One 4-ounce can diced green chiles, drained
- Dash of liquid hot pepper seasoning (optional)
Dippers:
- Cooked medium shrimp, peeled and deveined
- Jicama sticks
- Red and gold bell pepper strips
- Zucchini slices and/or apple slices
- Tortilla chips for serving
Directions
In a fondue pot over medium heat, heat the milk until bubbles form. Toss the cheeses lightly with cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted.
Stir in the coriander, cumin, chiles, and hot pepper seasoning, if using, and keep warm over low heat.
Serve with shrimp, vegetables, and apples for dipping. Pass a basket of tortilla chips.
© 2005 Lou Seibert Pappas
Nutritional Information
Nutrients per serving
This recipe serves 6. Nutritional information does not include dippers.
345 kcal
63 % daily value
11 % daily value
7 % daily value
183 mg
31 mg
21 g
4 g
1 g
7 g
79 mg
538 mg
16 g
26 g
6 % daily value
