Queso Fundido With Roasted Poblano Vinaigrette

Recipe courtesy Bobby Flay for Food Network Magazine

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 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

Directions

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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