Mesa Grill Queso Fundido

By Roygon

Excellent Dip

Ingredients

• Roux:
• 1 Tbsp Butter
• 1 Tbsp Flour
• Sauce:
• 1 cup Milk
• 12 oz grated Monterey Jack Cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 oz goat cheese cut in slices
• Topped:
• Mesa Grill Roasted Poblano Vinaigrette (see recipe)
• 2 Tbsp Chopped Cilantro
• Serve With:
• Blue and White Corn Tortilla Chips

Details

Servings 4

Preparation

Step 1

1) Prepare Roasted Poblano Vinaigrette
2) Preheat broiler and sauce pan over MEDIUM heat
3) Melt butter and add flour and whisk and cook for 1 minute
4) Whisk in milk and cook until slightly thickened
5) Remove from heat and stir in Monterey Jack cheese and salt and pepper
6) Scrape mixture into 8" pan and top with goat cheese slices. Make sure goat cheese slices are not too chick so that they properly melt
7) Broil about 6" away so cheese does not burn but broil for a while until cheese is brownish and bubbly
8) Drizzle with Poblano Vinaigrette and sprinkle with Cilantro then serve with chips