Sunday, November 22, 2009

Queso Fundido with Roasted Poblano Vinaigrette

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The Spanish word, Queso fundido-[KAY-soh fuhn-DEE-doh], literally translates as melted cheese, traditionally, Chihuahua cheese. But this all time favorite appetizer at Bobby flay's Mesa Grill restaurant in New York features two very different types of cheese; a satiny, smooth Mozzarella for the queso fundido mixture, and a tangy goat cheese sliced into rounds for the topping. A tantalizing roasted poblano vinaigrette flavored with honey and red wine vinegar is then drizzled over the queso fundido before baking. Served with lots of blue corn tortillas, this is one appetizer that will keep your guests asking for more. For a more robust dish, add crumbled, cooked chorizo to the basic cheese mixture before adding the toppings. Recipe from "Bobby Flay's Mesa Grill Cookbook" by Bobby Flay with Stephanie Banyas and Sally Jackson. Serves 4.

How to Make Queso Fundido with Roasted Poblano Vinaigrette


1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups grated Monterey Jack cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 ounces fresh goat cheese, cut into 8 slices
Roasted Poblano Vinaigrette (recipe follows)
2 tablespoons chopped fresh cilantro
Blue Corn tortillas, for dipping

Preheat the broiler.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened, stirring to keep from sticking to the bottom of the saucepan.
Remove from heat and stir in the grated Monterey Jack cheese. Season with salt and pepper.
Scrape the mixture into two 4-inch shallow cast iron pans or one 8-inch cast iron pan.Place the rounds 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, drizzle with the Roasted Poblano Vinaigrette and sprinkle with the chopped cilantro. Serve with chips for dipping.

Roasted Poblano Vinaigrette


2 poblano chiles, roasted, peeled, seeded and chopped (instructions follow)
1 tablespoon red wine vinegar
1 clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
Salt and pepper to taste.Combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, and salt and pepper in a blender or food processor and puree until smooth. Can be made up to 8 hours ahead and refrigerated.

To Roast the Poblanos
To roast the poblanos-wash and dry the peppers. Using a tablespoon or so of vegetable oil, coat the peppers well. Season with salt and pepper. Place in a preheated 375 degree F. oven and roast for 20-25 minutes. Remove from the oven, place in a paper bag for 5 to 10 minutes to allow the steam to loosen the skins. Cut the peppers in half, peel, seed and cut into strips.


Steve said...

Forgot how much I love this. Haven't had it in some time so you've spurred me on. Wonderful. Happy Thanksgiving.

Anonymous said...

Beautiful dish.

Shandy said...

The dishes, the colors in the soup, the ingredients including the blue tortilla chips all put together looks like perfection! I have so many recipes chosen as the best to be made first(more then I could make in 2 years) and I know I want to put this recipe on top to make NOW. Just beautiful =)

Memória said...

This queso fundido (pronounced [foon-DEE-doh], since the "u" always sounds like "oo" as "boo") looks so good! Wow! I didn't realize it was so easy to make. I love your addition of poblanos. Great photos.

Kevin said...

What a tasty dip!

Carrie said...

This looks fabulous! I love the roasted poblano vinaigrette on top.

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