Queso Fundido With Cornbread Dippers

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 (8 1/2 ounce) 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

Recipe

• 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.