Queso Mi Mucho
Ingredients:
• 2 teaspoons cumin seed
• 1 cup dry, fruity white wine
• 1 pound queso quesadilla or jack cheese, cut into small pieces
• 6 canned chipolte chiles in adobo, minced
• 2 tablespoons tequila
• Juice of 1/2 lime, or more as desired
Directions:
Heat a fondue pot over medium-high heat. Add the cumin seed, stirring frequently until it darkens slightly and smells toasty, about 1 to 2 minutes. Add the wine and bring to a boil. Decrease the heat to medium-low and add the cheese, 1/2 cup at a time, stirring until melted after each addition. Add the chiles, tequila, and lime juice and stir until smooth. Add more lime juice to taste, if desired. Serve immediately.
Serve With: tortilla chips • flour and corn tortillas heated on a griddle or frying pan • grilled chicken, cut into bite-size pieces • grilled zucchini or summer squash, cut into bite-size pieces • radishes • chopped toasted pumpkin seeds
