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Queso Fundido With Roasted Poblano Vinaigrette


Recipe courtesy Bobby Flay for Food Network Magazine

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Rate this recipe 4.8/5 (8 Votes)
Queso Fundido With Roasted Poblano Vinaigrette 1 Picture


  • For the vinaigrette:
  • 2 poblano chile peppers
  • 1 tablespoon red wine vinegar
  • 1 large clove garlic, chopped
  • 1 teaspoon honey
  • 1/4 cup canola oil
  • Kosher salt and freshly ground pepper
  • For the queso fundido:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces monterey jack cheese, grated (about 3 cups)
  • Kosher salt and freshly ground pepper
  • 8 ounces goat cheese, sliced into 8 rounds
  • 2 tablespoons chopped fresh cilantro
  • Multicolored tortilla chips, for serving


Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

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

Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons 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 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 teaspoon salt, and pepper to taste. Turn on the broiler.

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

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