Mexican Fondue Recipe

By Nilson

Ingredients

• 1 can (14-3/4 ounces) cream-style corn
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 3 tablespoons chopped green chilies
• 1 teaspoon chili powder
• 1 package (16 ounces) process cheese (Velveeta), cubed
• French bread cubes

Preparation

Step 1

In a small bowl, combine the corn, tomatoes, green chilies and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray.

Cover and cook on high for 1-1/2 hours, stirring every 30 minutes or until cheese is melted. Serve warm with bread cubes.
Yield: 4-1/2 cups.