Heat olive oil in a large skillet over high heat. Add chicken and sauté until brown; add garlic and continue to cook and stir until garlic is slightly brown. Remove from heat and keep warm.
Bring wine to a simmer in top of a double boiler. Add cheeses and stir until melted. Add remaining ingredients and continue cooking for 5 minutes. Serve warm in a fondue pot with flour tortillas and blue corn chips.
Makes 12 servings.