Hostess with the Mostess has the best Queso mi Mucho recipe!

• 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.