BOBBY FLAY'S QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE RECIPE - (4.3/5)

Bobby Flay's Queso Fundido with Roasted Poblano Vinaigrette Recipe - (4.3/5) image

Provided by á-42947

Number Of Ingredients 16

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FOR VINAIGRETTE:
2 poblano chile peppers
1 TBSP red wine vinegar
1 large clove chopped garlic
1 tsp. honey
1/4 cup canola oil
kosher salt and freshly ground pepper
FOR QUESO:
1 TBSP unsalted butter
1 TBSP all purpose flour
1 cup whole milk
12 oz. monterey jack cheese (grated, about 3 cups)
kosher salt and freshly ground pepper
8 oz. goat cheese (sliced into 8 rounds
2 TBSP chopped fresh cilantro
multicolored tortilla chips for serving

Steps:

1. Make the vinaigrette: Preheat oven to 425 degrees. Put the poblanos on the bakin sheet and roast, turning until browned, about 15 minutes. Transfer to bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop. 2. Combine the roasted poblanos, vinegar, garlic, honey canola oil and 2 TBSP water in a blender; puree until smooth. Season with salt and pepper 3. Make the queso: Melt the butter in mediumsaucepan 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 tsp. salt and pepper to taste. Turn on the broiler 4. Scrape the cheese mixture into an 8 in cast iron pan and arrange goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.