Charcuterie and Cheese Fondue

Deselect All

1 tablespoon unsalted butter

1 medium shallot, grated 

1 clove garlic, grated 

One 15-ounce can fire-roasted tomatoes, very well drained 

1 chipotle in adobo, minced 

16 ounces processed cheese, preferably Velveeta, chopped 

1 cup shredded pepper jack cheese 

1/2 cup whole milk 

Charcuterie board for dipping: sliced baguette, assorted cheeses, crackers, assorted veggies, sliced prosciutto, sliced black pepper salami, sliced cured chorizo, nuts, mustard, jam, etc.