MEXICAN FONDUE
A handful of items and a few moments of prep work are all you'll need for this festive fondue. Not only does it take advantage of canned goods and other convenience items, but the slow cooker does all the work. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Appetizers
Time 1h45m
Yield 4-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the corn, tomatoes, green chiles and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray. , Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes. Serve warm with bread cubes.
Nutrition Facts : Calories 105 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
MEXICAN FONDUE
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake 6 minutes, until golden brown and crisp. Remove from oven.
- While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa, and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts. Pour into a serving bowl.
- In a large bowl, combine: the chopped avocados, lime juice, chopped cilantro, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using.
- Adjust seasonings, if necessary.
- Serve cheese fondue with baked chips and guacamole.
MEXICAN FONDUE WITH CHORIZO AND CHILES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Serves 6
Number Of Ingredients 5
Steps:
- Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
- Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.
MEXICAN FONDUE
Make and share this Mexican Fondue recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cheese and cornstarch.
- Add the beer to a small pot; bring to a bubble over medium heat.
- Decrease heat to a simmer and add in the hot sauce, lime zest, and juice, then the cheese mixture in handfuls.
- Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
- When the cheese is incorporated fully, stir in the chili peppers and olives with pimientos.
- Transfer to a fondue pot and garnish with cilantro; serve with dippers.
Nutrition Facts : Calories 480.1, Fat 35.8, SaturatedFat 22.2, Cholesterol 111.4, Sodium 640.7, Carbohydrate 5.8, Fiber 0.2, Sugar 1, Protein 29.9
MEXICAN FONDUE
Spice up your evening or weekend with spicy Mexican Fondue from My Food and Family. Combine chorizo, chipotles, cheese, and more for this fun fondue.
Provided by My Food and Family
Categories Cheese Appetizers
Time 30m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 11
Steps:
- Cook chorizo in medium saucepan on medium heat until done, stirring occasionally. Drain; discard all but 1 Tbsp. drippings from skillet. Return chorizo and reserved drippings to skillet.
- Add onions, cumin and chili powder to skillet; stir. Cook 5 to 7 min. or until onions are tender, stirring frequently. Add peppers, adobo sauce and garlic; mix well. Stir in beer. Bring just to boil, stirring occasionally.
- Combine cheeses in large resealable plastic bag. Add cornstarch; seal bag. Shake gently to evenly coat cheeses with cornstarch. Gradually add to chorizo mixture in saucepan, cooking after each addition until cheese is completely melted and mixture is well blended, stirring constantly.
- Remove from heat; stir in cilantro.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 5 g
MEXICAN FONDUE
This is a fun appetizer. We can only get Corona beer, but you can use any brand you like, but make sure it's light-bodies, a darker beer will overpower the other flavors.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix together all of the ingredients in a fondue pot or heavy saucepan.
- Stirring frequently, warm until the mixture is smooth and the cheese melts.
- Keep warm for serving in the fondue pot or on the stove.
Nutrition Facts : Calories 162.2, Fat 12, SaturatedFat 7.6, Cholesterol 36.5, Sodium 219.7, Carbohydrate 2.2, Fiber 0.1, Sugar 0.6, Protein 9.6
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