Cheddar Fondue With Chiles and Cumin

5.0(43)

At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico. Its mild, rich heat was in the pan-roasted lobster glazed with Goan curry and in the tomato curry sauce served with a raviolo of spinach and sheep’s milk ricotta. It even found a place in this warm Cheddar fondue with cumin.

by Amanda Hesser

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Appetizer, Side Dish

Servings

4 servings

Total time

25 min

Calories / serving

493 kcal

Ingredients (10)

serves

1 tablespoon canola oilcanola-oil
1 1/2 teaspoons cumin seedscumin
1 tablespoon butterbutter
2 tablespoons Wondra flourflour
1/2 cup milkmilk
1/2 cup heavy creamheavy-cream
10 ounces grated extra sharp Cheddarcheddar
1 green chile, minced, with seeds
1 teaspoon Aleppo pepperaleppo-pepper
Salt and fresh black pepper, to tastepepper

Instructions (1 steps)

01In 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 chile and Aleppo pepper. Season with salt and pepper. Serve with flatbread or croutons.

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Rich recipe — supports nutrition-aware planning.