Serves 12

1 pound Queso Monterey Jack

8 ounces Mexica Cotija

1½ cups heavy cream

1 tablespoon cornstarch

1 tablespoon water or tequila

2 tablespoons onion, minced

2 green onions, finely chopped

¼ cup cilantro, finely chopped

1 jalapeño pepper, finely chopped

¼ teaspoon cumin

• Chop the Queso Monterey into small pieces. Crumble the Mexica Cotija.

• In a saucepan over medium heat, bring the heavy cream to a simmer. Add the cheeses in 4 batches, stirring each addition in a figure-eight motion until completely melted. Dissolve cornstarch in water or tequila. Stir into cheese mixture.

• Add onion, green onions, cilantro, and pepper to the mixture. Stir in cumin.

• Heat cheese mixture until bubbly.

• Pour into 1 or more fondue pots and place over heating source. Serve with tortilla chips and other dippers.

Mexican Cheese Choices

Queso Monterey is a semi-soft cheese — softer than the more familiar Monterey Jack — and is excellent for melting. Mexica Cotija is a sharp, dry, crumbly cheese favored for toppings. Together, they make a very flavorful queso.