Honestly, I am not the biggest fan of Rachael Ray, but sometimes I enjoy her magazines because we share a love of cooking. Visiting my friend Kim on Whidbey Island last weekend was the perfect time to make this spicy cheese fondue I had been wanting to try out. It was pretty good, and so easy!
-3/4lb. grated parmesan cheese
-1cu chicken broth [[or vegetable broth…]]
-1 1/2 tbsp. finely chopped chipotle chiles in adobo sauce
-8oz. cream cheese, cut into chunks
-Thick cut bacon, cooked and cut into 1in. pieces
-Small new potatoes, boiled and halved
-Gala apples, cored and sliced
-Toss parmesan cheese and cornstarch in a bowl.
-In a medium saucepan, cook the milk, chicken broth, and chiles over medium heat.
-Add the cream cheese and whisk, cooking for 5 minutes. Bring to a simmer and add the parmesan mix, stirring until smooth. Cook over low heat for 5 more minutes.
-Serve the fondue warm, with dipping items.