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Chunky Cheddar Fondue

Ingredients
  Assorted raw vegetables 1 Cup (16 tbs) (Green Pepper Strips, Carrot Sticks Or Whole Baby Carrots, Zucchini Rounds, Celery Sticks, Mushrooms Quartered If Large, Green Onions, Cauliflower Florets)
  French bread cubes/Tortilla chips/bread sticks 5 (Choose Firm One)
  Butter/Margarine 3 Tablespoon
  Onion 1 Medium, chopped
  Canned stewed tomatoes 8 Ounce (1 Small Can)
  Canned whole green chiles 4 Ounce, seeded, chopped (1 Can)
  Oregano leaves 1⁄4 Teaspoon
  Shredded cheddar cheese 1 Pound (4 Cups)
Directions

Prepare vegetables and bread; set aside.
In a 10-inch frying pan over medium heat, melt butter.
Add onion and cook, stirring occasionally, until lightly browned (about 10 minutes).
Stir in tomatoes (break up with a spoon) and their 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.
If serving in frying pan, reheat as necessary.
Use assorted vegetables and bread cubes as dippers.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Cheese
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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