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queso fundido with roasted poblano vinaigrette

Servings 8 servings
Author Rosemary Stelmach

Ingredients

ROASTED POBLANO VINAIGRETTE

  • 2 poblano chiles, roasted, peeled, seeded and chopped
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, chopped
  • 1 teaspoon honey
  • 1/4 cup neutral oil
  • kosher salt
  • freshly ground black pepper

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 (can be replaced with fresh mozzarella or burrata)
  • 1 batch of Roasted Poblano Vinaigrette
  • 2 tablespoons chopped fresh cilantro
  • good quality tortilla chips

Instructions

ROASTED POBLANO VINAIGRETTE

  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.  This can be made up to 8 hours in advance and refrigerated.

QUESO FUNDIDO

  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 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 serving dish and top with goat cheese slices. Proceed as directed.