Queso Fundido With Roasted Poblano Vinaigrette originally published on Food and Fond Memories on August 2, 2011 by sandyaxelrod Leave a Comment (Edit)
Queso Fundido With Roasted Poblano Vinaigrette
Queso Fundido With Roasted Poblano Vinaigrette
Queso Fundido Ready for the Broiler
Today I am finally back in my own routine. After working for a week and a half plus a very busy weekend I am happy as a clam to be writing this before working out with Steve and then making dinner. Before I get to the recipe I’d like to tell you a little about our busy weekend. For starters Steve was so thrilled to have a project which consisted of building shelving for our son’s brand new trailer for his brand new business. Brian had only worked for Lance, the makers of the famous cheese crackers with peanut butter inside, for a short time when he learned that his job had a limited shelf life because all route drivers were going to be required to buy a route or they would no longer have a job. That was several months ago and since Brian was able to purchase a route in an area that he and Eve hope to move to he took the plunge. In order to do this he needed a 16′ trailer but they don’t come equipped with any shelving so Steve offered to build some for him. I can promise you that this will be the most organized trailer you will ever see because that’s just how our son is. It is so hard to believe that this wonderful man was once the boy who had a laundry basket full of clothes on each side of his bed. And when asked how he knew which basket was clean and which one was filled with dirty clothes, he responded by smelling something in each basket to determine the correct answer. As a husband and businessman he is meticulous and very organized. Both traits he inherits from me of course! Ha ha. Anyway back to the weekend, Saturday evening we went out to eat 2 pound lobsters stuffed with crabmeat and clams with our friends Jackie and Alan to a place in Ft. Lauderdale called Bourbon on 2nd Street. The lobsters were sweet, delicious, and perfectly cooked but the stuffing was mostly, okay almost all filler. The freshly made coleslaw was perfect. In fact it was so good that Steve, who was the only one of us to order fries, ended up sharing my slaw, it was that good. Sunday Steve finished the shelving and installed it with Brian; and I went to a Bridal Shower for a dear friend’s daughter Stacy who is as beautiful on the inside as she is on the outside. It was so wonderful to spend the afternoon with so many of my closest friends. And we were all so happy to celebrate Stacy being engaged to “Mr. Right”. Whew! No wonder I was so tired today.
Hot and Bubbly Queso Fundido With Roasted Poblano Vinaigrette
And now without further ado – I give you Bobby Flay’s recipe for Queso Fundido with Roasted Poblano Vinaigrette from his Mesa Grill Cookbook. It is the second of the recipes from my party for the Board of Directors of the Wellington Art Society. This cheese dip is so delicious that guests just gobble it up. It seems to disappear right before my eyes every time I serve it. According to Bobby it’s “one of the all-time most requested recipes at Mesa Grill. And it’s easy to understand why.”
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Queso Fundido With Roasted Poblano Vinaigrette
- Total Time: 15 minutes
- Yield: 4-8 servings 1x
Ingredients
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups Monterey Jack cheese (12 ounces)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces fresh goat cheese, cut into 8 slices
2 tablespoons chopped fresh cilantro
A bag of good quality blue corn and/or white corn tortilla chips
For the Roasted Poblano Vinaigrette:
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
Instructions
For the Queso:
1. Preheat the broiler.
2. Melt the butter in an 8″ cast-iron skillet 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 the salt and pepper.
3. 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 and spoon the poblano vinaigrette over the top and sprinkle with the chopped cilantro. Serve with the tortilla chips for dipping.
For the Vinaigrette:
Combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, salt and pepper in a blender or food processor and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
Notes
As a side note, I prepared the Queso Fundido just up to step 3 ending with putting the goat cheese slices on top about an hour before our guests arrived. As the doorbell rang announcing our first arrival I put the pan under the broiler while Steve answered the door and it was nice and hot to serve with tortilla chips and drinks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Small Bites
- Method: Broiling
- Cuisine: Southwestern
