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Queso Fundido with Roasted Poblano Vinaigrette

Roasted Poblano Sauce
2 poblano chiles, roasted, peeled, seeded and chopped
3 tablespoons water
1 tablespoon red wine vinegar
1 clove chopped garlic
1 teaspoon honey
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. 

Blue Corn Tortilla Chips
Canola oil
8 blue or yellow corn tortillas, cut into 1-inch strips or store-bought tortilla chips
Kosher salt

1. Heat 2 inches of canola oil in a large high-sided sauté pan over medium heat until it reaches a temperature of 360 degrees on a deep fry thermometer. 
2. Add the tortillas in batches and cook until lightly golden brown and crisp. Remove to a plate lined with paper towels and season with salt immediately. 


Queso Fundido
1 tablespoons unsalted butter
1 tablespoon AP flour
1 cup whole milk
12 ounces Monterey Jack cheese, grated
¼ teaspoon salt
1/8 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

1. 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. 
2. Scrape the mixture into an 8-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 cilantro. Serve with chips.


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