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. ---------------------------------------------------------------------------
Nutrition
Ingredients
