Aztectacofondue Recipes

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AZTEC TACO FONDUE

Get out the fondue pot, and have a ball creating this Mexican fondue dish to please your palate! Great for parties and friends getting together to set around the table and "Do Fondue"!

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 35m

Yield 1 fondue pot

Number Of Ingredients 14



Aztec Taco Fondue image

Steps:

  • Toss together cheese and flour.
  • Heat broth in a 1 1/2 quart saucepan, until bubbles rise.
  • Turn heat to med-low, and add cheese and flour blend, 1/2 cup at a time, stirring until cheese is melted after each addition.
  • Stir in taco mix, oregano, and crushed cumin seed.
  • Transfer to a fondue pot, and serve immediately, along with all your dippers.

1 (13 ounce) can chicken broth or 1 (13 ounce) can vegetable broth
4 cups cheddar cheese, shredded
1/3 cup flour
0.5 (1 1/4 ounce) package taco seasoning mix
2 teaspoons dried oregano
1 1/2 teaspoons cumin seeds, crushed
tortilla chips
corn chips
pita bread
ripe olives
sausage
red pepper
green pepper
tortilla

AZTECA SOUP

This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.

Provided by ANDRÉE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 10



Azteca Soup image

Steps:

  • Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
  • Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
  • In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g

10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ½ cups vegetable oil for frying
salt to taste
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chopped chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2 avocados - peeled, pitted and diced

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