Cheddar fondue with chilies and cumin recipe
1 tablespoon canola oil
1 1/2 teaspoons cumin seed
1 tablespoon butter
2 tablespoons Wondra flour
1/2 cup milk
1/2 cup heavy cream
10 ounces extra sharp cheddar cheese, grated
1 green chiles, minced with seeds
1 teaspoon jalapeno pepper, minced
salt and pepper, to taste
In a heavy saucepan, heat oil and cumin until fragrant. Add butter
and heat until melted, then stir in flour. Cook, whisking, until
thickened. Slowly add milk and cream, whisking constantly until
smooth, and bring to a boil. Slowly whisk in cheese, then chili
and jalapeno pepper. Season with salt and pepper. Serve with
flatbread or croutons.
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