Ingredients:
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese
2 Tbls. plus 1 1/2 tsp. cornstarch
1 1/2 cups chicken broth
1 Tbls. lemon juice
1 tsp. minced garlic
1/3 tsp. dried oregano leaves
1/4 tsp. ground cumin
2 Tbls. thinly sliced green onions
2 Tbls. chopped ripe black olives
Directions:
- In a medium size bowl, toss the cheese with the cornstarch
- In a medium size heavy bottom saucepan, 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
- Transfer to fondue pot and keep warm over a fondue burner
- Serve immediately with fresh vegetable for dipping
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