1 3/4 cups chicken broth
1 clove of garlic, minced
.25 lb Manchego Cheese, shredded
.50 lb good quality swiss cheese (from the Gruyere section just a little cheaper), shredded
1 bag of Monterey Jack Cheddar Cheese
3 teaspoons flour
Pour the chicken broth into a pot, add the minced garlic. Once it starts to simmer scoop a little out into a cup and mix with the flour until smooth. Add the shredded cheeses and then stir in the flour mixture. Cook until everything is smooth and creamy.
Rub the inside of cool fondue pot with a clove of garlic before turning on. Warm up and add your yummy cheese mixture!
Serve with your favorite dippers. Mine are lightly steamed cauliflower & broccoli, bread, and apples.