Shelly's Recipe

MEXICAN CHEESE FONDUE

Category: Dips - Hot

3 tbsp butter
3 tbsp flour
1/8 tsp garlic powder
2/3 cup half-and-half
1/2 cup chicken broth, plus more to thin the sauce if needed
1 1/4 cup shredded Monterey Jack (about 5 oz)
3 tbsp mild salsa

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

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.