1. Grate cheese into a large bowl and toss with cornstarch. Set aside.

2. In a large saucepan, combine oil, bruschetta, and chipotle chili powder. Heat over medium heat for 1 minute, then stir in beer. Cook, stirring occasionally, until just starting to bubble around the edges, about 2 to 3 minutes. Reduce heat to medium-low and add the cheese one handful at a time, stirring and allowing it to melt completely between each addition. Mixture might look like it's curdling at the beginning, but it will smooth out by the end.

3. Transfer mixture to a fondue pot and keep warm over fondue burner. Sprinkle with sliced scallion. Serve immediately, with your choice of dippers in small bowls.

Source: Hannaford fresh Magazine, November - December 2009