Mexican cheeses and spices are cooked together and poured into a fondue-friendly ramekin, then topped with toasted pumpkin seeds. Served with toasted bread rounds and assorted crudites.
4 oz. mild white cheese (like queso fresco), shredded
4 oz. goat cheese, crumbled
2 oz. queso añejo, shredded
4 oz. heavy cream
8 oz. canned tomatoes with green chiles, drained
2 tsp. cumin seeds, toasted, ground
Salt and white pepper, to taste
Hot sauce, to taste
Juice of one lime
4 oz. pumpkin seeds, toasted
1 tbsp. vegetable oil
1 tbsp. Mexican spice mixture
1. Place cheeses, cream, tomatoes, and cumin in heavy sauce pan and slowly melt. Season to taste with salt, pepper, and hot sauce. Stir in lime juice. Place mixture in 8 oz. ramekin that will fit over fondue-type heating element.
2. To order, top mixture with toasted pumpkin seeds. Serve with toasted bread rounds, and assorted crudite (such as jicama, carrots, radishes, peppers, and chayote squash).