Chunky Cheddar Fondue

Hey Jude's Note:

This is the first recipe I made for my new fondue pot (my old one was sold in a garage sale in the 80's!). This is easy enough for a beginner fonduer.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Yield: 3 cups

• 3 tablespoons butter
• 1 medium onion , chopped
• 1 (8 ounce) can stewed tomatoes
• 1 (4 ounce) can green chilies , diced
• ¼ teaspoon oregano
• 4 cups shredded cheddar cheese

assorted raw vegetables

• carrot , sticks (or whole baby carrots)
• celery , sticks
• mushroom (quartered if large)
• green onion
• cauliflower floret
• broccoli floret
• green pepper strip
• zucchini , sticks or rounds
• French bread cubes or breadstick

Directions:

1. Prepare vegetables and bread; set aside.
2. In a 10-inch frying pan over medium heat, melt butter; add onion and cook, stirring occasionally, until lightly browned (about 10 minutes).
3. Stir in tomatoes (break up with a spoon) and their liquid, chiles, and oregano; reduce heat and simmer, uncovered,for 5 minutes.
4. Add cheese, a handful at a time, stirring until cheese is melted and mixture is well blended.
5. Transfer to a fondue pot or chafing dish and keep warm over the heat source.
6. Use vegetables and bread cubes or sticks as dippers.