Tailgate Fiesta Fondue
Fire up the grill! This easy-to-make hot cheese and salsa dip will score you cheers big time!
1/2 pound Wisconsin American cheese slices
1/2 pound Wisconsin Pepper Jack cheese, shredded
1 cup prepared salsa
1 bag corn tortilla chips
1 lime, cut into wedges
- Fire up your grill!
- In a metal 9 inch pie plate, or other flame-proof dish, layer Wisconsin American cheese slices, overlapping the edges. Place Wisconsin Pepper Jack cheese on top of the slices, making a nest in the center for the salsa. Spoon salsa in the center of the cheese, covering about two-thirds of the surface.
- Place pan on the grill about six inches above the coals. Cover grill and allow cheese to melt, about 8 to 10 minutes.
- Remove pan and let cool.
- Garnish with lime wedges. Serve with corn chips for dipping.
- Alternative Cooking Method: Pan can be heated in a 375°F (190°C) oven for 10 to 15 minutes.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.