Queso Fundido with Roasted Poblano Vinaigrette

By khojnicki

Ingredients

• Vinaigrette:
• 2 poblano chili peppers
• 1 tbsp red wine vinegar
• 1 large clove garlic, chopped
• 1 tsp honey
• 1/4 c canola oil
• Kosher salt and freshly ground pepper
• Queso Fundido:
• 1 tbsp unsalted butter
• 1 tbsp all purpose flour
• 1 c whole milk
• 12 oz. monteray jack cheese
• Kosher salt and freshly ground pepper
• 8 oz. goat cheese
• 2 tbsp chopped fresh cilantro
• Tortilla chips, for serving

Preparation

Step 1

Mike the vinaigrette: Preheat the oven to 425 degrees F. Put the poblanos on a baking sheet and roast, turning, until browned, about 15 mins. Transfer to a bowl, cover and let sit 5 mins. Peel the poblanos with your fingers, then halve, seed and roughly chop.

Combine the poblanos, vinegar, garlic, honey, canola oil and 2 tbsp water in a blender. Puree until smooth. Season with salt and pepper.

Make the queso fundido: Melt the butter in a medium saucepan over medium heat; add the flour and cook, whisking, 1 min. Whisk in the milk and cook, whisking, until slightly thickened, about 5 mins. remove from the heat and stir in the monterey jack. Add 1/4 tsp salt and pepper to taste. Turn on the broiler.

Scrape the cheese mixture into an 8" cast iron pan and arrange the goat cheese on top. Broil until brown in spots. Drizzle with the vinaigrette and sprinkle with cilantro. Serve with tortilla chips.