Mexican Fondue

• 8 ounces Pepper Jack cheese, shredded
• 4 ounces Gruyere cheese, shredded
• 4 ounces Cheddar cheese, shredded
• 1 tablespoon cornstarch
• 1 cup Mexican beer
• 2 teaspoons hot sauce, such as Tabasco
• Zest of 1 lime plus 1 tablespoon fresh lime juice
• 3 tablespoons canned green chili peppers, finely chopped
• 3 tablespoons green salad olives with pimientos, finely chopped
• 2 tablespoons chopped fresh cilantro, for garnish (optional)
• Grilled chicken or steak, cubed
• Grilled, chopped linguica sausage
• Sliced zucchini
• Chunks of bell peppers

1. In a small bowl combine the cheeses and cornstarch.
2. Add the beer to a small pot and bring up to a bubble over medium heat.
3. Reduce the heat to simmer and add 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 has been incorporated fully, stir in the chili peppers and olives with pimientos.
6. Transfer the fondue to a fondue pot and garnish with cilantro, if using, then serve.

pepper, gruyere cheese, cheddar cheese, cornstarch, beer, hot sauce, lime, green chili peppers, green salad olives, fresh cilantro, chicken, linguica sausage, zucchini, bell peppers

Taken from www.epicurious.com/recipes/food/views/mexican-fondue-374753 (may not work)