This cheese fondue recipe, brought to you by Evite in partnership with Chiquita Bites, skips the white wine and calls for mild monterey jack to appeal to kid palates (just save it for kids 4 and above, as melted cheese, fondue pots and pointy skewers can be safety hazards for younger children). It can be served warm in a bowl and eaten immediately or last all party long in a fondue pot set on low.
- 1 8-ounce block monterey jack cheese
- 1 12-ounce can evaporated milk (plus an additional can, if necessary)
- 2 tablespoons flour
- 1/2 teaspoon salt
- Cubed baguette and/or baby carrots and apple slices (we used Chiquita Bites) for dipping
Mix all ingredients in a medium saucepan and heat over medium heat, stirring occasionally for the first three minutes.
Stir constantly for two more minutes, or until melted, bubbly, thickened and smooth.
If fondue is too thick, add evaporated milk a quarter-cup at a time until it’s the consistency you want. Pour into fondue pot or bowl and serve with dippables.