Queso Fundido with Roasted Poblano Vinaigrette

PhotobucketThe 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 VinaigretteIngredients1 tablespoon unsalted butter1 tablespoon all-purpose flour1 cup whole milk3 cups grated Monterey Jack cheese1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepper8 ounces fresh goat cheese, cut into 8 slicesRoasted Poblano Vinaigrette (recipe follows)2 tablespoons chopped fresh cilantroBlue Corn tortillas, for dippingPreheat 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 VinaigretteIngredients2 poblano chiles, roasted, peeled, seeded and chopped (instructions follow)1 tablespoon red wine vinegar1 clove garlic, chopped1 teaspoon honey1/4 cup canola oilSalt 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.PhotobucketTo Roast the PoblanosTo 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.


  1. Steve
    November 22, 2009 / 10:48 pm

    L,Forgot how much I love this. Haven't had it in some time so you've spurred me on. Wonderful. Happy Thanksgiving.Stevehttp://www.myfavoriteflavours.com

  2. Anonymous
    November 23, 2009 / 5:25 am

    Beautiful dish.

  3. Shandy
    November 23, 2009 / 9:22 pm

    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 =)

  4. Memória
    November 25, 2009 / 3:22 am

    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.

  5. Kevin
    November 25, 2009 / 11:59 am

    What a tasty dip!

  6. Carrie
    November 25, 2009 / 4:10 pm

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

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