Mexican Cheese Fondue Recipe

Directions:

1. For the sauce: In a small saucepan, over high heat, combine the cream, allspice and salt.
2. Bring to a simmer.
3. Reduce heat to medium, and cook for 10 to 15 minutes, until reduced by one-third.
4. Pass through a fine mesh strainer to remove any film, and set aside to cool.
5. For the filling:
6. Cut the chilies into 1/2-by-2-inch strips.
7. In a large sauté pan, heat the oil over high heat.
8. Add the onion and saute for 3 to 5 minutes, until translucent, lowering the heat if necessary.
9. Add the chili strips and the chicken, and gently stir until evenly mixed.
10. Season with salt and remove from heat.
11. To finish:
12. Preheat the broiler. In a 8-by-10 inch casserole, spread the chicken mixture in an even layer.
13. Spread the cream sauce on top.
14. Cover with cheese.
15. Place the casserole under the broiler for 10 to 15 minutes, until all ingredients have melted together and top is lightly browned.
16. Remove from the broiler and sprinkle with cilantro.
17. Serve immediately with warm tortillas.
18. Cheats: Pre-cooked store-bought chicken and good quality tortilla chips will make quick work of this dish.
19. Do-ahead: The sauce and the filling can be made in advance and kept covered and refrigerated overnight.
20. Let them sit out at room temperature about an hour before broiling.