1 cup unsalted butter
8 ounces shredded Cheddar cheese
1/4 cup vegetable oil
1 pinch salt
1/4 teaspoon ground black pepper
1 cup chopped fresh gingerroot
1 cup chopped green onions
1 1/2 cups chicken broth
2 cups water
1 1/2 tablespoons cilantro
2 tablespoons sesame seeds
1/4 teaspoon turmeric
6 teaspoons curry powder
jalapeno pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Rub butter into a medium saucepan; remove from heat. Add cheese, oil, salt, pepper and ginger, stirring often. Fry until thickened, about 5 minutes.
Add garlic, green onions and chicken broth, stirring well. Bring to a slow boil, stirring. Reduce heat, and add water, chicken broth and chicken stock. Bring to a slow boil, stirring. Reduce heat.
Place cilantro and sesame seeds in a large bowl and mix together. Add chili powder, curry powder, jalapeno pepper and chicken stock. Fill one half of pie pan with milk to make 1/3 cup pie filling.
Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.