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.