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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
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.
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MEXICAN CHEESE FONDUE
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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