California Fondue

  0.0 – 0 reviews  • Fondue Recipes
Level: Intermediate
Total: 45 min
Prep: 15 min
Inactive: 10 min
Cook: 20 min
Yield: 6 servings

Ingredients

  1. 1 large poblano pepper
  2. Fresh ground black pepper
  3. 1 cup coarsely chopped green onion (scallions)
  4. 1 red onion, coarsely chopped
  5. 2 small zucchini, sliced lengthwise
  6. 1 small yellow squash, sliced lengthwise
  7. 1 cup cherry or pear tomatoes
  8. 8 ounces thin sliced garlic jack cheese
  9. 8 ounces thin sliced Traditional jack or teleme cheese
  10. Tortilla chips or thin, baked baguette slices

Instructions

  1. Roast the pepper over gas flame or under broiler until blistered. Cool and peel, discarding seeds and stems.
  2. Preheat the oven to 450 degrees F or a grill to high heat.
  3. Sprinkle pepper on the vegetables and roast in very hot oven or on grill until they start to brown. Cut into small pieces. Arrange 1/2 cheese slices on shallow ovenproof platter or casserole and arrange vegetables over cheese. Cover with remaining cheese and bake in very hot oven until bubbling. Serve at once with baguette slices or tortilla chips.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 354
Total Fat 25 g
Saturated Fat 15 g
Carbohydrates 15 g
Dietary Fiber 3 g
Sugar 4 g
Protein 20 g
Cholesterol 72 mg
Sodium 481 mg

 

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