Queso Fundido With Cornbread Dippers

Cheesy fondue with a spicy kick of peppers! Not for those who can't stand the heat. I'm not normally a big fan of spicy foods, but this is delicious.

• Ready In: 1 hr 15 mins
• Serves: 48
• Yields: 48 dippers

Ingredients

• 1 (8 1/2ounce) 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
• 1⁄3 cup  finely chopped onion
• 1  tablespoon butter or 1  tablespoon margarine
• 3⁄4 cup half-and-half or 3⁄4 cup  light cream
• 1⁄3 cup  finely chopped peeled jicama

Directions

1. 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.
2. 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.
3. 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.