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Yet another recipe that I have really enjoyed 
Also a recipe that was posted in local newspaper several years ago.
MEXICAN CHILI FONDUE
1 1/2c (6oz) shredded jalapeno pepper jack cheese
1 1/2c (6oz) shredded white cheddar cheese
2T plus 1 1/2t cornstarch
1 1/2c chicken borth
6T fresh lemon juice
1t minced garlic
1/4t dried oregano leaves
1/4t gound cumin
1T thinly sliced green onions
2T chopped black olives
Ideas for dipping: sugar snap peas, baby corn, broccoli florest, asparagus spears, mini carrots, jicama and tortillas.
In a medium bowl toss the cheeses with corn starch.
In a medium heavy-bottomed saucepan, heat chicken broth, lemon juice, garlic, oregano and cumin until barley simmering. Add the cheeses, a handful ata time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the green onions & olives.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediatley with fressh veggies for dipping.
(nutritional info: 1/4c = 160 cal., 13g total fat, 4g carbs)
Bon Appetit Beth
Also a recipe that was posted in local newspaper several years ago.MEXICAN CHILI FONDUE
1 1/2c (6oz) shredded jalapeno pepper jack cheese
1 1/2c (6oz) shredded white cheddar cheese
2T plus 1 1/2t cornstarch
1 1/2c chicken borth
6T fresh lemon juice
1t minced garlic
1/4t dried oregano leaves
1/4t gound cumin
1T thinly sliced green onions
2T chopped black olives
Ideas for dipping: sugar snap peas, baby corn, broccoli florest, asparagus spears, mini carrots, jicama and tortillas.
In a medium bowl toss the cheeses with corn starch.
In a medium heavy-bottomed saucepan, heat chicken broth, lemon juice, garlic, oregano and cumin until barley simmering. Add the cheeses, a handful ata time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the green onions & olives.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediatley with fressh veggies for dipping.
(nutritional info: 1/4c = 160 cal., 13g total fat, 4g carbs)
Bon Appetit
Beth
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