A few spoonfuls of salsa stirred into the pot give this fondue a particularly flavorful zip. Like any cheese fondue, it is best eaten as soon as it's ready, because the sauce will thicken as it cools.
For more delicious fondue recipes, check out Fond of Fondue.
What you'll need
- 3 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon garlic powder
- 2/3 cup half-and-half
- 1/2 cup chicken broth, plus more to thin the sauce if needed
- 1 1/4 cups shredded Monterey Jack (about 5 ounces)
- 3 tablespoons mild salsa
- SUGGESTED DIPPERS
- French bread
- Corn bread cubes
- Celery and carrot sticks
- Jicama slices
- Mushrooms
- Red and yellow bell pepper strips
- Blanched broccoli and cauliflower
How to make it
Melt the butter in a small saucepan over medium heat. Whisk in the flour and garlic powder until blended. Then whisk in the half-and-half and chicken broth. Continue to heat the mixture until it thickens and starts to bubble, about 2 minutes. Reduce the heat to low.
Gradually add the cheese, stirring until it is melted. Stir in the salsa.
Transfer the sauce to a fondue pot and set the flame to keep it warm. Add chicken broth a little at a time, as necessary, to achieve the consistency you desire. Serves 4 to 6.
