mexican fondue monterey
 
1/2 cup  onion, finely chopped
1/4 cup  green pepper, finely chopped
1 clove  garlic, finely minced
  olive oil
2 cup  pureed tomatoes
3/4 lb.  jack cheese, grated or minced
  or use mild cheddar
1 tsp  dry mustard
1 tsp  worcestershire sauce
dash  tabasco sauce or to taste
 
saute onion, green pepper and garlic in small amount of olive oil in the 
fondue pot. cook until tender, but not brown. add the tomato puree and the 
cheese, stirring constantly until cheese melts. bring fondue to a bubble 
briefly ( a few seconds). add mustard, worcestershire sauce and tabasco, 
stirring until blended. place fondue pot over table burner or use medium 
setting on electric fondue. adjust so fondue will simmer slowly throughout 
meal. each guest spears cube of bread and dunks in fondue, giving a good 
stir each time. serves 6. chop 1/2 onion, 1/4 green pepper, and 1 clove 
garlic in blender container. cover and process until smooth. pour in pan 
and add small amount olive oil. add remaining ingredients. bring fondue to 
a bubble, stirring constantly. 
 
 
 
(ID: 78285) Mirror: rec.food.recipes: Sun, Sep 14, 2003


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