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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources