Chili-Cheese Fondue

Ingredients

• 0.5 lb crusty baguette cut into 3/4-inch cubes
• 2 tablespoons cornstarch 
• 1 teaspoon cumin seeds crushed
• 4 oz chilis diced green canned
• 0.5 pound monterrey jack cheese shredded
• 1 cups milk 
• 0.5 pound sharp cheddar cheese shredded
• 6 ounces tortilla chips 
• 8 servings frangelico 
• 10 servings frangelico 

Equipment

• bowl
• frying pan
• skewers

Directions

1. In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast iron) or heavy-bottom metal pan over medium heat, warm 1 cup milk until bubbles form and slowly rise to surface, about 6 minutes.
2. In a bowl, mix jack cheese, cheddar cheese, cornsarch, and cumin.
3. Add cheese mixture, a handful at a time, to hot milk, stirring until fondue is smoothly melted and beginning to bubble.
4. Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.
5. Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated milk, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.
6. Serve fondue with tortilla chips instead of bread if you choose.