Chili-Cheese Fondue

PREP AND COOK TIME: About 25 minutes
NOTES: For an entree, you can also dip these foods into the sauce: 3 to 4 cups bite-size vegetable pieces (choose 1 to 4--canned baby corn, cauliflower florets, cherry tomatoes, red bell pepper strips, zucchini slices) and 3 to 4 cups bite-size pieces cooked meat (choose 1 to 3--chicken, meatballs, shrimp, sausage).
MAKES: About 2 2/3 cups; 8 appetizer or 3 or 4 main-dish servings

Follow recipe for Swiss cheese fondue (page 103), but omit wine and use milk; omit Swiss cheese and use jack cheese or chili-flavored jack cheese; omit gruyere cheese and use sharp cheddar cheese; increase cornstarch to 2 tablespoons; and omit mustard and use crushed cumin seed. After cheeses are melted, stir in 1 can (4 oz.) diced green chilies. Omit kirsch, nutmeg, and pepper. Serve with baguette cubes or 6 to 9 ounces tortilla chips.

Per main-dish serving: 657 cal., 55% (360 cal.) from fat; 35 g protein; 40 g fat (24 g sat.); 39 g carbo (1.9 g fiber); 1,206 mg sodium; 128 mg chol.

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