Bobby Flay's Queso Fundido with Roasted Poblano Vinaigrette

By • February 2, 2018 0 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: The first time I made this, I followed Bobby's recipe to the letter. The one thing I want to stress is that you can easily change this up. There are lots of folks out there who don’t care for goat cheese. There’s a substantial amount of goat cheese in this one. You could easily reduce the amount or substitute with another soft cheese such as feta, camembert, burrata or mozzarella. If you want a little more kick, consider using a Mexican blend of shredded cheese instead of the Monterey Jack variety. Just be sure you don't skip the star of this show ...the roasted poblano vinaigrette.rosemary | a hint of rosemary

Advertisement

Serves 8 to 10

Roasted Poblano Vinaigrette

  • 2 poblano chiles, roasted, peeled, seeded and chopped
  • olive oil (for coating peppers)
  • kosher salt & freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, chopped
  • 1 teaspoon honey
  • 1/4 cup canola oil (or any neutral oil)
  1. Preheat the oven to 375°F. Brush peppers with olive oil and season with salt and pepper. Place in the oven on a rimmed baking sheet. Rotate until charred on all sides, about 15 to 17 minutes. Remove from oven and place roasted chile peppers in a bowl, covered tightly with plastic wrap. Let sit for 15 minutes to allow the skin to loosen. Peel and halve each chile pepper. Remove seeds and chop roughly.
  2. Place the chopped poblanos, along with the remaining ingredients, in a blender or food processor and puree until smooth. Season with salt & pepper to taste. This can be made up to 8 hours in advance and refrigerated.

Queso Fundido

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour (or gluten-free flour)
  • 1 cup whole milk
  • 3 cups monterey jack cheese, grated (12 ounces)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 ounces fresh goat cheese, cut into 8 slices (or any preferred soft cheese)
  • Roasted Poblano Vinaigrette
  • 2 tablespoons chopped fresh cilantro
  • good quality corn tortilla chips, for serving
  1. Preheat the broiler.
  2. Melt butter in an 8-inch cast iron pan over medium heat. (If not using a cast iron pan, see NOTE below.) Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, until slightly thickened. Remove pan from heat and season with the salt and pepper. Stir in the grated Monterey Jack cheese. Evenly place the slices of goat cheese over the top.
  3. Place the pan under the broiler and, keeping a close watch to prevent burning, broil until cheese is golden brown on top. Remove from oven. Immediately drizzle with the poblano vinaigrette or spoon it over the top. Sprinkle with the chopped cilantro. Serve with chips for dipping.
  4. NOTE: If you don't have a small cast iron pan, use a medium-sized saucepan on the stovetop. After mixing in the Monterey Jack cheese, transfer to an ovenproof (and broil proof) serving dish and top with goat cheese slices. Proceed as directed.

More Great Recipes:
Snacks|Appetizers|Cheese & Dairy