Queso Fundido With Roasted Poblano Vinaigrette

By á-3145

Recipe courtesy Bobby Flay for Food Network Magazine

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

Preparation

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.