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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is the first recipe I made for my new fondue pot (my old one was sold in a garage sale in the 80's!). This is easy enough for a beginner fonduer. Ingredients:
3 tablespoons butter |
1 medium onion, chopped |
1 (8 ounce) can stewed tomatoes |
1 (4 ounce) can green chilies, diced |
1/4 teaspoon oregano |
4 cups shredded cheddar cheese |
carrot, sticks (or whole baby carrots) |
celery, sticks |
mushroom (quartered if large) |
green onion |
cauliflower floret |
broccoli floret |
green pepper strip |
zucchini, sticks or rounds |
french bread cubes or breadstick |
Directions:
1. Prepare vegetables and bread; set aside.
2. In a 10-inch frying pan over medium heat, melt butter; add onion and cook, stirring occasionally, until lightly browned (about 10 minutes).
3. Stir in tomatoes (break up with a spoon) and their liquid, chiles, and oregano; reduce heat and simmer, uncovered,for 5 minutes.
4. Add cheese, a handful at a time, stirring until cheese is melted and mixture is well blended.
5. Transfer to a fondue pot or chafing dish and keep warm over the heat source.
6. Use vegetables and bread cubes or sticks as dippers.
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