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Cheddar Fondue with Green Chiles, Tomatoes and Scallions

Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 20 mins
Cook time 20 mins
Yield Serves: 6


  • 3 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 small ripe tomatoes (about 1 lb. total), seeded and chopped
  • 1 4-oz. can chopped roasted green chiles, drained
  • 4 cups shredded Cheddar
  • 1/2 teaspoon salt
  • 2 scallions, thinly sliced
  • Tortilla chips, optional
  • Crudités, optional

Nutrition Information

  • calories 370
  • fat 30 g
  • satfat 17 g
  • protein 19 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 95 mg
  • sodium 775 mg

How to Make It

  1. Melt butter in a 12-inch nonstick skillet over medium heat. Add onion and sauté until softened, about 4 minutes. Add tomatoes and chiles and cook, stirring occasionally, for 10 minutes. Reduce heat to low and add cheese in 4 batches, stirring constantly, until melted. Stir in salt.

  2. Transfer fondue to a fondue pot or chafing dish, adjust heat to keep fondue hot, sprinkle with scallions and serve hot with tortilla chips and crudités, if desired.