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Queso Mi Mucho

Queso Mi Mucho
Serves: 3 cups


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


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


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