- 1½ cups whole milk
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces sharp Cheddar cheese, shredded
- 2 tablespoons cornstarch
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- One 4-ounce can diced green chiles, drained
- Dash of liquid hot pepper seasoning (optional)
- Cooked medium shrimp, peeled and deveined
- Jicama sticks
- Red and gold bell pepper strips
- Zucchini slices and/or apple slices
- Tortilla chips for serving
- In a fondue pot over medium heat, heat the milk until bubbles form. Toss the cheeses lightly with cornstarch until evenly 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, if using, and keep warm over low heat.
- Serve with shrimp, vegetables, and apples for dipping. Pass a basket of tortilla chips.