Cheddar Fondue With Chiles and Cumin

Recipe from Floyd Cardoz at Tabla

Adapted by Amanda Hesser

Published February 15, 2000

Total Time
25 minutes
Rating
5(43)
Comments
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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. —Amanda Hesser

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Ingredients

Yield:4 servings

  • 1 tablespoon canola oil

  • 1 ½ teaspoons cumin seeds

  • 1 tablespoon butter

  • 2 tablespoons Wondra flour

  • ½ cup milk

  • ½ cup heavy cream

  • 10 ounces grated extra sharp Cheddar

  • 1 green chile, minced, with seeds

  • 1 teaspoon Aleppo pepper

  • Salt and fresh black pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 114 milligrams cholesterol; 491 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 23 grams saturated fat; 42 grams fat; 1 gram trans fat; 1 gram fiber; 500 milligrams sodium; 20 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

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5 out of 5
43 user ratings
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Credits

Adapted from Floyd Cardoz at Tabla

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