Mexican Fondue Recipe

4.5 1 2
Mexican Fondue Recipe
Mexican Fondue Recipe photo by Taste of Home
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Mexican Fondue Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3 tablespoons chopped green chilies
  • 1 teaspoon chili powder
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • French bread cubes

Directions

In a small bowl, combine the corn, tomatoes, green chilies 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 for 1-1/2 hours, stirring every 30 minutes or until cheese is melted. Serve warm with bread cubes. Yield: 4-1/2 cups.
Originally published as Mexican Fondue in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p107

Nutritional Facts

1/4 cup: 105 calories, 6g fat (4g saturated fat), 20mg cholesterol, 421mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3 tablespoons chopped green chilies
  • 1 teaspoon chili powder
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • French bread cubes
  1. In a small bowl, combine the corn, tomatoes, green chilies and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray.
  2. Cover and cook on high for 1-1/2 hours, stirring every 30 minutes or until cheese is melted. Serve warm with bread cubes. Yield: 4-1/2 cups.
Originally published as Mexican Fondue in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p107

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MY REVIEW
HoMiPa User ID: 6718919 101805
Reviewed Sep. 19, 2013

"This was yummy! I made it for dinner, and it was more than enough for myself and my two teens. My son was skeptical, which was a surprise, because he pretty much eats anything. He never asked what was in it, just ate it, and then commented at one point 'this is really good'. Considering he picks a large portion of chunks of tomatoes out of things, he never seemed to notice them in this. I will make this again, and it will probably be a stand-by for open house type parties - so much better than any prepared Mexican style warm cheese dip, much more economical as well, and it makes a lot!"

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