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Fire up the grill! This easy-to-make hot
cheese and salsa dip will score you cheers big time!
Tailgate Fiesta Fondue
- 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.
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