Mexican Green Chile Fondue
8 ounces sharp Cheddar Cheese, shredded
8 ounces Monterey Jack Cheese, shredded
1 1/2 cups whole milk
1/2 tsp ground coriander
1/2 tsp ground cumin seed
Dash of liquid hot pepper seasoning
On 4-ounce can diced green chiles, drained
2 TB cornstarch

This rich but zingy cheese dip calls out for shrimp,
crunchy vegetables, or apples.  It is well suited for an
informal backyard party or for sports fans gathered
around the television.  Offer a basket of spicy tortilla
chips alongside for munching and dipping.

Dippers:  Cooked medium shrimp, peeled and deveined;
jicama sticks; red and gold bell pepper strips; zucchini
slices; and /or apple slices; tortilla chips for serving.

1.  In a fondue pot over medium heat, heat the milk until
bubbles form.  Toss the cheeses lightly with cornstarch
until even coated.  Gradually add the cheeses to the pot, a
handful at a time, stirring each time until the cheeses are
completely melted.  Stir in the coriander, cumin, chiles
and hot pepper seasoning.  Keep warm over low heat.

2.  Serve with shrimp, vegetables, tortilla chips and apples
for dipping.

Recipe courtesy of
Fondue by Lou Seibert Pappas,