Mexican Fondue

• 8 ounces monterey jack pepper cheese, shredded
• 4 ounces gruyere cheese, shredded
• 4 ounces cheddar cheese, shredded
• 1 tablespoon cornstarch
• 1 cup mexican beer
• 2 teaspoons hot sauce (Tabasco)
• 1 lime, zest of
• 1 tablespoon fresh lime juice
• 3 tablespoons canned green chili peppers, finely chopped
• 3 tablespoons green salad pimento stuffed olives, finely chopped
• 2 tablespoons chopped fresh cilantro
• Dippers
• grilled chicken, cubed
• grilled steak, cubed
• grilled chopped linguica sausage
• sliced zucchini
• bell pepper, chunks

1. In a small bowl, combine the cheese and cornstarch.
2. Add the beer to a small pot; bring to a bubble over medium heat.
3. Decrease heat to a simmer and add in the hot sauce, lime zest, and juice, then the cheese mixture in handfuls.
4. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
5. When the cheese is incorporated fully, stir in the chili peppers and olives with pimientos.
6. Transfer to a fondue pot and garnish with cilantro; serve with dippers.

pepper cheese, gruyere cheese, cheddar cheese, cornstarch, mexican beer, hot sauce, lime, lime juice, green chili peppers, green salad pimento, fresh cilantro, dippers, chicken, grilled steak, linguica sausage, zucchini, bell pepper

Taken from www.food.com/recipe/mexican-fondue-180552 (may not work)