| Fast Prep | Make Ahead

mexican fondue pictured here

prep: 20 minutes | cook: 20 minutes | MAKES: 20 servings (¼ cup fondue each)

• 1 14.5-oz. can diced tomatoes, undrained
• 1 cup finely chopped cooked chicken
• ⅔ cup finely chopped onion
• 1 4-oz. can diced green chile peppers, undrained
• 12 oz. Monterey Jack cheese with jalapeño peppers or plain Monterey Jack cheese, cubed
• 1 12-oz. pkg. American cheese slices, torn
• Chili powder (optional)
• Assorted dippers such as vegetables, cubed corn bread (see tip below), toasted flour tortilla wedges, or tortilla chips
• Milk (optional)

1. In a 3-qt. pot combine the first four ingredients (through chiles). Add both cheeses; stir gently to combine.

2. Cover and cook over medium-low heat about 20 minutes or until cheese is melted, stirring occasionally.

3. If desired, sprinkle fondue with chili powder. Serve fondue with dippers, swirling pieces as you dip. If the fondue thickens, stir in a little milk. If necessary, keep fondue warm over low heat, covered, up to 1 hour, stirring occasionally.

TO MAKE AHEAD: Transfer fondue to an airtight container. Cover and chill up to 3 days. Reheat in the pot over medium-low heat 15 to 18 minutes, stirring occasionally. Add milk to reach desired consistency.

PER SERVING: 150 cal., 11 g fat (6 g sat. fat), 38 mg chol., 468 mg sodium, 3 g carb., 0 g fiber, 1 g sugars, 9 g pro.

QUICK CORN BREAD

For an easy dipper, purchase corn bread from your supermarket’s bakery or whip one up using a packaged corn bread mix.