6 oz Monterey Jack, Chilled
1 Tbls Vegetable Oil
6 oz Longhorn Cheddar
1/3 Cup Heavy Cream Chilled
Tortilla or Corn Chips
1/2 Cup Salsa Pico de Gallo
Shred the two cheeses and combine. Heat the oil in a (12"-14") skillet.
Sauté the Salsa Pico de Gallo in the oil until the onions are transparent. Set the skillet over medium low heat.
Add shredded cheeses by the handful, allowing each to melt before adding the
next. Stir in just enough of the cream to make a thick, smooth texture. Do not
let the mixture boil. Transfer to a heated chafing or fondue dish. Serve with tortilla chips or corn chips.
Stir the mixture from time to time in order to maintain the creamy texture.
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