Bobby Flay's Queso Fundido with Roasted Poblano Vinaigrette

By á-42947

Ingredients

• FOR VINAIGRETTE:
• 2 poblano chile peppers
• 1 TBSP red wine vinegar
• 1 large clove chopped garlic
• 1 tsp. honey
• 1/4 cup canola oil
• kosher salt and freshly ground pepper
• FOR QUESO:
• 1 TBSP unsalted butter
• 1 TBSP all purpose flour
• 1 cup whole milk
• 12 oz. monterey jack cheese (grated, about 3 cups)
• kosher salt and freshly ground pepper
• 8 oz. goat cheese (sliced into 8 rounds
• 2 TBSP chopped fresh cilantro
• multicolored tortilla chips for serving

Details

Preparation time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Make the vinaigrette: Preheat oven to 425 degrees. Put the poblanos on the bakin sheet and roast, turning until browned, about 15 minutes. Transfer to bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop.
2. Combine the roasted poblanos, vinegar, garlic, honey canola oil and 2 TBSP water in a blender; puree until smooth. Season with salt and pepper
3. Make the queso: Melt the butter in mediumsaucepan over medium heat; add the flour and cook, whisking, 1 minute. Whisk in the milk and cook, whisking, until slightly thickened about 5 minutes. Remove from the heat and stir in the monterey jack. Add 1/4 tsp. salt and pepper to taste. Turn on the broiler
4. Scrape the cheese mixture into an 8 in cast iron pan and arrange goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.