Spicy Fiesta Fondue
1 lb. CHUTTER®, cubed
1 cup water
One 10.5 oz. can spicy cheese condensed soup (such as Campbell’s Fiesta Nacho Cheese)
¼ cup pepper jack cheese, shredded
2 tablespoons jalapenos, finely diced (optional)
For dipping: bread cubes, vegetables, small cooked pieces of meat, crackers, soft pretzels, breadsticks, cooked bite-sized cubes of Yukon Gold or Red Bliss potatoes, etc.
On stovetop, combine water and soup in saucepan over medium heat until it gently bubbles. Add Chutter® and pepper jack cheese and stir until smooth. Remove from heat. Stir in jalapeno peppers if desired. Serve immediately in fondue pot, chafing dish, or warm cast iron skillet.
Tip: Leftovers are great over baked potatoes, corn on the cob, in a southwest style breakfast burrito, as a pasta sauce, on tacos, or over meatloaf.
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