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Saute the onion in the butter in a medium sized skillet, until translucent, but do not allow it to brown. Mix in the tomatoes, chili peppers, and salt. Do not cover, allow to cook on low heat for about 10 more minutes. Add the cheddar cheese, a small amount at a time, stirring after each addition, until the cheese melts. If the mixture seems too thick, add a little milk and stir well until combined. Put the mixture into a fondue pot and keep warm. Serve with either corn chips or tortilla chips. Source: Adapted by Deborah Kuhnen from "Better Homes and Gardens Mexican Cookbook". Posted to MM-Recipes Digest V4 #160 by "Deborah K?hnen"
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 1 3/4 cups|
|Calories from Fat: 85 (61%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 16.4mg||5 %|
|Sodium 178.3mg||6 %|
|Potassium 46.2mg||1 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9g|
|Protein 4.3g||6 %|
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Calories per serving: 139
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