• 14 1/2 oz. tomatoes, diced, undrained
  • 2/3 c. onion, finely chopped
  • 1/2 c. pepper, sweet, roasted, red, finely chopped
  • 4 oz. green chili peppers, diced, canned, undrained
  • 3 c. cheese, Monterey Jack, cubed, with salsa or jalapeno peppers or regular Monterey Jack cheese 12 oz.
  • 3 c. cheese, American, cubed 12 oz.
  • Milk

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When you want a little heat and lots of flavor, you will get it with Slow Cooker Cheesy Mexican Fondue.

  1. Combine tomatoes undrained , onion, roasted sweet pepper, and chili peppers undrained in a 3 1/2 to 4 qt. slow cooker.
  2. Add cheeses; toss gently to combine.
  3. Cover. Cook for 3 to 4 hours on Low or 1 1/2 to 2 hours on High.
  4. Serve immediately or keep warm, covered, on warm-heat or low for up to 2 hours.

Serve with: corn bread cubed, toasted tortilla wedges, chips and vegetables of your choice.

Note: Serve fondue with dippers, swirling pieces as you dip. If the fondue thickens, stir in milk to dilute.

Prepare cornbread such as http://www.getcrocked.com/2012/12/07/crock-pot-cornbread/ or a boxed corn bread if you’d like!

Happy Crocking!

For over 400 more recipes, click here to get our eBook!

Love,
Jenn

Crock Pot Cheesy Mexican Fondue - Nutrition

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