Queso Fundido with Roasted Poblano Vinaigrette
Posted by The Serious Eats Team, January 29, 2009 at 7:04 PM
- serves 4 -
Adapted from Bobby Flay's Mesa Grill Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson.
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups grated Monterey Jack cheese (12 ounces)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 ounces fresh goat cheese, cut into 8 slices
Roasted Poblano Vinaigrette (recipe follows)
2 tablespoons chopped fresh cilantro
1 9-ounce bag of tortilla chips
1. Preheat the broiler.
2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened. Remove from the heat and stir in the grated Monterey Jack cheese; season with salt and pepper.
3. Scrape the mixture into an 8-inch cast-iron pan and place the slices of goat cheese over the top. Put the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven, drizzle with the poblano vinaigrette or spoon it over the top, and sprinkle with the chopped cilantro. Serve with chips for dipping.
Roasted Poblano Vinaigrette
- makes 3/4 cup -
2 poblano chiles, roasted, peeled, seeded, and chopped
1 tablespoon red wine vinegar
1 clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, and salt and pepper in a blender or food processor and purée until smooth. This can be made up to 8 hours in advance and refrigerated.