Ingredients

　　8 ounces Pepper Jack cheese, shredded

　　4 ounces Gruyère cheese, shredded

　　4 ounces Cheddar cheese, shredded

　　1 tablespoon cornstarch

　　1 cup Mexican beer

　　2 teaspoons hot sauce, such as Tabasco

　　Zest of 1 lime plus 1 tablespoon fresh lime juice

　　3 tablespoons canned green chili peppers, finely chopped

　　3 tablespoons green salad olives with pimientos, finely chopped

　　2 tablespoons chopped fresh cilantro, for garnish (optional)

Serve with. . .

　　Grilled, chopped linguiça sausage

　　Sliced zucchini

　　Chunks of bell peppers

　　In a small bowl combine the cheeses and cornstarch. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add 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 has been incorporated fully, stir in the chili peppers and olives with pimientos. Transfer the fondue to a fondue pot and garnish with cilantro, if using, then serve.

　　Rachael Ray's 30-Minute Get Real Meals