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Vegetable And Cheese Fondue

Western.Chefs's picture
Ingredients
  Carrots 3 Large
  Water 1 Cup (16 tbs)
  Broccoli 1 Bunch (100 gm), cut into 2inch by 1 pieces
  Peppers 2 Medium (Yellow/Green)
  Red potatoes 1 Pound, cut in half
  Salad oil 1 Tablespoon
  Garlic 1 Clove (5 gm), sliced
  Chili powder 3⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Worcestershire 1⁄2 Teaspoon
  Pepper sauce 1⁄8 Teaspoon
  American cheese 3⁄4 Pound, shredded
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Granny smith apple/Red apples 2 Medium
  Italian bread loaf 8 Ounce, cut into 1 inch cubes
Directions

1. In 10-inch skillet over high heat, heat carrots and 1/2 inch water to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, until carrots are tender-crisp. With slotted spoon, remove carrots to large platter. In same water in skillet, cook broccoli about 10 minutes; remove to platter. Then cook peppers about 2 minutes; remove to platter.
2. To same skillet, add potatoes and enough water to come up to 1 inch; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove potatoes to platter with vegetables. Discard water in skillet; wipe dry with paper towels.
3. In same skillet over medium heat, in hot salad oil, cook garlic until lightly browned; discard garlic. Reduce heat to low; add chili powder; cook 1 minute. Stir in milk, Worcestershire, hot-pepper sauce, American cheese, and chopped green chilies until smooth, stirring

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Ingredient: 
Vegetable
Interest: 
Everyday

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