From the Chronicle Kitchen
Mexican Green Chile Fondue
This rich but zingy cheese dip calls out for shrimp, crunchy vegetables, or apples. It is well suited for an informal backyard party or for sports fans gathered around the television. Offer a basket of spicy tortilla chips alongside for munching and dipping.
1 1/2 cups whole milk
8 ounces jack cheese, shredded
8 ounces sharp Cheddar cheese, shredded
2 tablespoons cornstarch
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
One 4-ounce can diced green chiles, drained
Dash of liquid hot pepper seasoning (optional)
Cooked medium shrimp, peeled and deveined; jicama sticks; red and gold pepper strips; zucchini slices; and/or sliced apples
In a fondue pot over medium heat, heat the milk until bubbles form. Toss both cheeses with cornstarch until evenly coated. Add the cheese to the pot a handful at a time, stirring each time until the cheese is completely melted. Stir in the coriander, cumin, chiles, and hot pepper seasoning and keep warm over low heat.
Serve with shrimp, vegetables, and apples for dipping. Pass a basket of tortilla chips.
Makes 4 to 6 servings
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