1In a bowl, toss together the parmesan cheese and cornstarch.
2In a medium saucepan, cook the milk, chicken broth and chiles over medium heat until warm. Add the cream cheese and cook, whisking, until smooth, about 5 minutes. Bring to a simmer and add the parmesan mixture, a 1/2 cup at a time, stirring until smooth. Cook the sauce over low heat for about 5 minutes.
3Serve the fondue warm in a fondue pot with the bacon, potatoes, apples and pretzel rods for dipping.
4*Thick-cut bacon, cooked and cut into 1-inch pieces
Suggestions for dipping:
*seasoned or buttered cubed toasted bread
*Small new potatoes, boiled and halved
*Gala apples, cored and sliced