Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
286
Calories
10g
Protein
21g
Fat
16g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 (8 ounces) can stewed tomatoes
- 1 (4 ounces) can green chilies, diced
- 1/4 teaspoon oregano
- 4 cups shredded cheddar cheese
- ==
Directions
1
Prepare vegetables and bread; set aside.
2
In a 10-inch frying pan over medium heat, melt butter; add onion and cook, stirring occasionally, until lightly browned (about 10 minutes).
3
Stir in tomatoes (break up with a spoon) and their liquid, chiles, and oregano; reduce heat and simmer, uncovered,for 5 minutes.
4
Add cheese, a handful at a time, stirring until cheese is melted and mixture is well blended.
5
Transfer to a fondue pot or chafing dish and keep warm over the heat source.
6
Use vegetables and bread cubes or sticks as dippers.
Recipe sourced from
fandom