: Chili Cumin Cheese Fondue
Chili Cumin Cheese Fondue
- 1 tablespoon canola oil
- 1-1/2 teaspoons cumin seed
- 1 tablespoon butter
- 2 tablespoons flour
- 1/2 cup milk
- 1/2 cup heavy cream
- 10 oz extra sharp shredded cheddar cheese
- 1 green chile, minced
- 1 teaspoon jalapeno pepper, minced
- Salt and pepper to taste
- Dippers such as Italian bread, apples, broccoli, steamed potato chunks
In a heavy saucepan, heat oil and cumin until fragrant. Add butter and heat until melted, then stir in flour and whisk until well combined, 1-2 minutes.
Slowly add milk and cream and whisk continually until smooth.
Add chili and jalapeno pepper and then handfuls of cheese, stirring constantly until cheese is melted. Season with salt and pepper.
Pour mixture into a fondue pot set to low and serve with dippers.
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