Mexican Fondue with Spicy Pepitas

Menu Part: 
Side Dish
Cuisine Type: 
Mexican
Serves: 
4

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.

Ingredients

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

Steps

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).

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources