1 can (10 3/4 oz) cheddar cheese soup
1 package (8 oz) shredded sharp cheddar cheese
1 cup chunky chipotle salsa
1 cup whole milk
Dippers: french bread, cubed; jicama sticks; corn tortilla chips; and warm flour tortillas
Prep time: 5 minutes
Cooking time: 10 minutes
Stir all ingredients except dippers in a heavy medium saucepan over medium heat until shredded cheese melts and mixture is smooth.
Transfer mixture to a fondue pot, chafing dish, or ceramic bowl.
Serve wtih bread, jicama, tortilla chips, and tortillas.
In her debut cookbook, Semi-Homemade Cooking: Quick, Marvelous Meals, and Nothing is Made from Scratch, Sandra Lee shows how busy individuals can use her effortless, timesaving approach to prepare enjoyable, satisfying meals within minutes while keeping to any size budget. More cook books for every holiday can be found in our list at Amazon.com!
Recipe Source: Semi-Homemade Cooking By Sandra Lee (Published by Talk Miramax; October 2002; $19.95US; 140135923X)
Copyright © 2002 Sandra Lee