Mash the garlic clove.

Pour the beer into a saucepan.

Add the mashed garlic to the saucepan with the beer.

Heat the mixture over low heat until simmering.

Mix the cornstarch with water to form a paste.

Stir the cornstarch paste into the simmering beer.

Increase heat and cook until the mixture boils and begins to thicken.

Reduce heat to low.

Add the ground pumpkin seeds and cook for 2 minutes.

Add the shredded cheese in generous handfuls.

Stir the cheese into the beer mixture until it melts completely.

Repeat adding cheese and stirring until all cheese is melted.

Stir in the diced green chiles.

Transfer the cheese mixture to a fondue pot or crockpot.

Keep the fondue warm over an alcohol burner or in a crockpot on the lowest setting.

Serve with corn tortillas, flour tortillas, tortilla chips, and vegetables.