Queso Fundido With Roasted Poblano Vinaigrette (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper.
3. 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.
4. 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.
5. Photograph by Sam Kaplan
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