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.
Ingredients
- 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
Instructions
- 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.
