Cheese lovers will melt for this slightly spicy cheddar and mozzarella dip with homemade corn tortilla chips.
1 1/2 cups cornmeal
1/2 cup warm water
Pinch of salt
For the sauce:
2 tablespoons plain flour
2 tablespoons unsalted butter
Pinch of salt
1 1/4 cups whole milk, divided
1 teaspoon mustard powder
1 teaspoon chili powder
1 1/2 cups shredded mature cheddar, divided
1 1/2 cups shredded smoked cheddar, divided
1 mozzarella ball, torn
Chopped red chili peppers
Preheat oven to 390 degrees.
In a large bowl, combine the cornmeal, water and salt. Mix until it forms a dough, shape into a ball and place in refrigerator until needed.
In a medium pan over medium heat, melt butter. Add flour and stir until it turns golden, then sprinkle in salt. Whisk in 1/4 cup of milk. Once this forms a thick paste, add in the remaining milk a little bit at a time, stirring after each addition.
Stir in the chili powder, mustard powder and 1 cup of each of the shredded cheeses, then remove from heat. Pour mixture into an ovenproof dish, and top with torn mozzarella and remaining shredded cheese. Bake for 12 minutes, until golden and bubbling.
Remove tortilla dough from fridge, and divide into 4 balls. Using your hands, flatten them as much as possible. Use either a tortilla maker or a pan to flatten the tortillas until they are thin and circular.
Heat a dry pan until it's hot but not smoking, and cook the tortillas for a few minutes on each side. They will start to bubble and have golden spots. Allow to cool, then cut each tortilla into 6 even triangles. Add a little oil to the pan and fry the tortilla triangles until golden brown and crunchy.
Serve chips alongside cheese dip topped with jalapeños, red peppers and coriander.