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Cheddar Fondue with Chilies and Cumin

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Cheddar Fondue with Chilies and Cumin

 

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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