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Mexican Cheese Fondue Recipe

Mexican Cheese Fondue Recipe

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.


  • 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


  • French bread
  • Corn bread cubes
  • Celery and carrot sticks
  • Jicama slices
  • Mushrooms
  • Red and yellow bell pepper strips
  • Blanched broccoli and cauliflower


  1. 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.
  2. Gradually add the cheese, stirring until it is melted. Stir in the salsa.
  3. 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.