Best Mesa Grill Queso Fundido Recipes

QUESO FUNDIDO

Queso Fundido image

Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 6 cups.

Number Of Ingredients 10

Ingredients

1 pound uncooked chorizo
2 cups fresh or frozen corn, thawed
1 large red onion, chopped
1 poblano pepper, chopped
8 ounces fresh goat cheese, crumbled
2 cups cubed Monterey Jack cheese
1 cup cubed pepper jack cheese
1 large tomato, seeded and chopped
3 green onions, thinly sliced
Blue corn tortilla chips

Steps:

Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

Nutrition Facts : Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE

Queso Fundido With Roasted Poblano Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

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
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

Steps:

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.

QUESO FUNDIDO

Queso Fundido image

Provided by Bobby Flay | Bio & Top Recipes

Categories appetizer

Time 30m

Yield enough for 8 people

Number Of Ingredients 10

Ingredients

1 cup white wine
1/2 pound mozzarella, grated
1/2 pound Monterey jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper
Flour tortillas, for serving
Blue corn tortilla chips, for serving

Steps:

Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

MESA GRILL QUESO FUNDIDO RECIPE

Mesa Grill Queso Fundido Recipe image

Provided by Roygon

Number Of Ingredients 14

Ingredients

Roux:
1 Tbsp Butter
1 Tbsp Flour
Sauce:
1 cup Milk
12 oz grated Monterey Jack Cheese
1/4 tsp salt
1/4 tsp pepper
6 oz goat cheese cut in slices
Topped:
Mesa Grill Roasted Poblano Vinaigrette (see recipe)
2 Tbsp Chopped Cilantro
Serve With:
Blue and White Corn Tortilla Chips

Steps:

1) Prepare Roasted Poblano Vinaigrette 2) Preheat broiler and sauce pan over MEDIUM heat 3) Melt butter and add flour and whisk and cook for 1 minute 4) Whisk in milk and cook until slightly thickened 5) Remove from heat and stir in Monterey Jack cheese and salt and pepper 6) Scrape mixture into 8" pan and top with goat cheese slices. Make sure goat cheese slices are not too chick so that they properly melt 7) Broil about 6" away so cheese does not burn but broil for a while until cheese is brownish and bubbly 8) Drizzle with Poblano Vinaigrette and sprinkle with Cilantro then serve with chips