Southwestern Chile-Cheese Fondue

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1 clove garlic, mashed

21/2 cups Dos Equis or other Mexi- can beer

2 Tbs. cornstarch

1/4 cup water

1/2 cup raw, hulled pumpkin seeds, ground fine

11/2 lbs. Pepper Jack cheese, shredded, about 4 cups

1/2 cup diced roasted green chiles

2 dozen corn or flour tortillas, cut in wedges

1 lb. tortilla chips, preferably baked

3- to 4-qt. combination raw and steamed vegetables for dipping, such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size

2 cups whole pickled jalapeƱos

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