Mexican Fondue - cooking recipe

Ingredients

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

Preparation

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