Cheese Fondue

3 TBS butter
3 TBS flour
1/8 tsp garlic powder
2/3 cup half-and-half
1/2 cup chicken broth, more to thin sauce if needed
1 1/4 cups shredded monterey jack
3 TBS salsa

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 heat to low. Gradually add the cheese, stirring until melted. Stir in salsa. Transfer sauce to warm fondue pot. Add chicken broth to desired consistency. Serves 4 to 6.