Queso Fundido With Cornbread Dippers
- 1 (8 1/2 ounce) package corn muffin mix
- 2 fresh poblano chiles
- 1 small sweet red pepper
- 3 cups monterey jack cheese (12 ounces)
- 2 tablespoons all-purpose flour
- 13 cup finely chopped onion
- 1 tablespoon butter or 1 tablespoon margarine
- 34 cup half-and-half or 34 cup light cream
- 13 cup finely chopped peeled jicama
- For the cornbread dippers, prepare corn muffin mix according to package directions.
- Spread batter in a greased 9x9x2-inch baking pan.
- Bake in a 400 degree F oven about 15 minutes or until top is golden.
- Cool bread in pan on a wire rack for 10 minutes.
- Remove bread from pan; cool completely on rack.
- Using a long-bladed, serrated knife, cut bread into 1/2-inch slices.
- Cut each slice into thirds.
- Place in a single layer on a large, ungreased baking sheet.
- Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes.
- Cool on a wire rack.
- Store in an airtight container up to 2 days.
- Makes 48 dippers.
- Meanwhile, quarter peppers; remove stems, seeds, and membranes.
- Place pepper pieces, skin side up.
- on a foil-lined baking sheet.
- Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark.
- Wrap peppers in foil; let stand 15 minutes.
- Peel off skin and discard.
- Finely chop peppers.
- Meanwhile, toss together cheese and flour in a bowl; set aside.
- Cook onion in hot butter in a medium saucepan until onion is tender.
- Stir in half-and-half.
- Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted.
- Stir in roasted peppers and jicama; heat through.
- Transfer mixture to a fondue pot.
- Place fondue pot over a fondue burner.
- Keep dip warm up to 2 hours.
fresh poblano chiles, sweet red pepper, cheese, flour, onion, butter, light cream, peeled jicama
Taken from www.food.com/recipe/queso-fundido-with-cornbread-dippers-403573 (may not work)