Cheddar Fondue With Chiles and Cumin

Recipe from Floyd Cardoz at Tabla

Adapted by Amanda Hesser

Total Time
25 minutes
Rating
5(39)
Notes
Read community notes

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
  • 1tablespoon canola oil
  • 1½teaspoons cumin seeds
  • 1tablespoon butter
  • 2tablespoons Wondra flour
  • ½cup milk
  • ½cup heavy cream
  • 10ounces grated extra sharp Cheddar
  • 1green chile, minced, with seeds
  • 1teaspoon Aleppo pepper
  • Salt and fresh black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

493 calories; 43 grams fat; 23 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 20 grams protein; 503 milligrams sodium

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.

Ratings

5 out of 5
39 user ratings
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Credits

Adapted from Floyd Cardoz at Tabla

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