This is a great base recipe for fondue. I did add some Colman's ground mustard and 7 ounces of Velveeta in place of 3.5 oz's of each of the other two cheeses because the the first time I made it the recipe was a bit strong and a bit too oily for our taste. I also rubbed the fondue pot with a clove of garlic before placing the ingredients in the pot.
Date Posted: Aug. 29, 2007
Cooking Level: Expert
Cooks I Like
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Read our allrecipes.com blog