Mexican Chile Fondue

Mexican Chile Fondue

1 ½ cups shredded Pepper Jack cheese///////////// 1 ½ cup chicken broth
1 ½ cups shredded Cheddar cheese//////////////// 1 TBS lemon juice
2 TBS + 1 ½ tsp cornstarch //////////////// 1 tsp. minced garlic

¼ tsp. each dried oregano leaves & ground cumin
2 TBS each thinly sliced green onions and chopped black olives

Toss the cheese and cornstarch together. In saucepan or fondue pot, heat the chicken broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the green onions and olives.

For dipping: asparagus, baby corn, broccoli, cherry tomatoes, grapes, carrots, cauliflower, apples, pears, cubed bread, tortillas (I like to cook these in a skillet with butter and then cut into 4 and roll up like a trumpet)