Cooking with Bobby Flay
Queso Fundido with Roasted Poblano Vinaigrette
Serves: 8
Queso Fundido
- 4 tablespoons unsalted butter
- ¼ cup AP flour
- 4 cups whole milk
- 12 ounces Monterey Jack cheese, grated
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces goat cheese, sliced into 8 slices
- Roasted Poblano Sauce
- 2 tablespoons chopped fresh cilantro
- Blue or White corn tortilla chips
- Preheat broiler. Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in the grated Monterey Jack cheese and season with the salt and pepper.
- Scrape the mixture into an 9-inch cast iron pan and place the slices of goat cheese over the top. Place the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven and drizzle with the Poblano Vinaigrette and sprinkle with chopped parsley. Serve with chips.
Roasted Poblano Sauce
- 2 poblano pepper, roasted, peeled, seeded and chopped
- ¼ cup red wine vinegar
- 3 cloves chopped garlic
- ¼ cup canola oil
- Salt and freshly ground pepper
- Blend all ingredients in a blender until smooth and season with salt and pepper to taste
Adapted from Bobby Flay’s Mesa Grill Cookbook by Bobby Flay.
Copyright 2007.
Published by Clarkson Potter/Publishers,
a division of Random House, Inc
