Chunky Cheddar Fondue
|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)|
|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)|
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.