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Chunky Cheddar Fondue Recipe
|Assorted vegetables||1 Cup (16 tbs)|
|Cheddar cheese||1 Pound|
|Stewed tomatoes||8 Ounce (1 Can)|
|Diced green chiles||4 Ounce, drained (1 Can)|
|Oregano leaves||1⁄4 Teaspoon|
|Tortilla chips/Firm french bread cubes / bread sticks||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3665 Calories from Fat 2185
% Daily Value*
Total Fat 247 g380.2%
Saturated Fat 127.5 g637.7%
Trans Fat 0.8 g
Cholesterol 573.1 mg
Sodium 4441.8 mg185.1%
Total Carbohydrates 226 g75.5%
Dietary Fiber 23 g92.1%
Sugars 37.4 g
Protein 142 g284.7%
Vitamin A 306.2% Vitamin C 543%
Calcium 384.1% Iron 65.8%
*Based on a 2000 Calorie diet
Insert shredding disc.
Shred cheese; set aside.
Change to metal blade and chop onion; set aside.
Drain tomatoes, reserving liquid.
Place tomatoes in work bowl; process, using on-off pulses, until chopped.
Melt butter in a 10-inch frying pan over medium heat.
Add onion and cook, stirring occasionally until lightly browned (about 10 minutes).
Add tomatoes and reserved liquid, chiles, and oregano.
Reduce heat and simmer, uncovered, for 5 minutes.
Add cheese, a handful at a time, stirring until cheese is melted and mixture is well blended.
If desired, transfer to a fondue pot or chafing dish and keep warm over heat source.
Use vegetables and chips as dippers.