Jack Cheese and Smoky Chipotle Fondue | Midwest Living

Jack Cheese and Smoky Chipotle Fondue

Jack Cheese and Smoky Chipotle Fondue

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  • Makes: 16 servings
  • Prep 30 mins
  • Cook 20 mins

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Red sweet peppers and green onions add color to this smoky cheese dip. Serve it as an appetizer with bread cubes or tortilla chips.


  • 4 slices bacon, halved crosswise
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped red or yellow sweet pepper
  • 2 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • 4 cups shredded Monterey Jack cheese (16 ounces)
  • 2 8 - ounce carton sour cream
  • 2 -3 teaspoons finely chopped chipotle peppers in adobo sauce
  • French or Italian bread, cut into bite-size cubes
  • Tortilla chips or tortilla chip cups


  1. In a heavy, medium saucepan, cook bacon till crisp. Remove bacon; reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
  2. Add green onion, sweet pepper and garlic to saucepan. Cook and stir over medium heat about 5 minutes or till vegetables are tender. Stir in flour. Stir in cheese, sour cream and chipotle peppers. Cook and stir over medium-low heat until cheese is melted and mixture is smooth.
  3. Transfer cheese mixture to fondue pot over a fondue burner or slow-cooker on the low-heat setting. Top with crumbled bacon. Keep warm up to 2 hours, stirring occasionally. Serve with bread cubes or tortilla chips.


Nutrition Facts

(Jack Cheese and Smoky Chipotle Fondue)

Servings Per Recipe 16, carb. (g) 2, vit. C (mg) 4, vit. A (IU) 483, iron (mg) 0, calcium (mg) 245, pro. (g) 8, cal. (kcal) 183, Potassium (mg) 85, sodium (mg) 230, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 10, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 0, sat. fat (g) 9, Niacin (mg) 0, sugar (g) 1, chol. (mg) 43, Riboflavin (mg) 0, Fat, total (g) 16, Thiamin (mg) 0

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