I love fondue, but the real thing can be both finicky and pricey. This recipe is a cross between fondue and your basic nacho cheese. It's super easy, and another one of those recipes that I feel isn't really a recipe at all, since there are only four ingredients and a little stirring involved. But the end result is warm and melty and a little bit spicy, and no one will know it was that easy to make!
The nacho fondue is a nice contrast to the exorbitant amounts of sweets being served this time of year. Served with chips and veggies for dipping it makes a nice salty snack, or dolloped on some tortilla chips with beans and guacamole it could be a fast meal. I found this recipe in a Sandra Lee cookbook a few years ago, and it's become one of my go-to recipes for easy entertaining.
Nacho Fondue
adapted from Sandra Lee
1 (10 3/4 oz) can cheddar cheese soup
1 can milk (about a cup I think)
about 2 cups of shredded cheese, cheddar or jack
about 2/3 cup of salsa
In a mid-sized saucepan heat the cheddar cheese soup over medium heat. Refill the soup can with milk, add to the soup, whisk until there aren't any lumps. Stir in the salsa. I start with about 1/2 a cup at first, but I just eyeball this whole recipe, so it may be a little more. Stir in the cheese a handful at a time until the cheese is melted and thoroughly combined into the mixture. If the mixture seems too thick for optimum 'dippability' add a little more salsa and stir until optimum thickness is achieved.
This makes enough to fill a small fondue pot twice, or the recipe can be doubled and served in a crockpot. Serve with fresh veggies, and tortilla chips or bread for dipping. The flavor can be easily adapted by using a milder or spicier salsa, or using a combination of cheeses--have fun with it! Leftovers will keep for a couple of days in the fridge, and can be quickly reheated in a saucepan.
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