1 1/2 c. shredded pepper jack cheese
1 1/2 c. shredded cheddar cheese
2 Tbs.+1 1/2 tsp. cornstarch
1 1/2 c. chicken broth
1 Tbs. lemon juice
1 tsp. minced garlic
1/4 tsp. dried oregano leaves
1/4 tsp. ground cumin
2 Tbs. thinly sliced green onions
2 Tbs. chopped ripe black olives
In a medium bowl toss the cheese with cornstarch.
In medium size heavy 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 a fondue pot and keep warm. Serve immediatly with fresh or roasted vegetable for dipping.
