January 31, 2019
Queso Fundido with Pickled Poblano Relish and Almond Flour Tortilla Chips
Serves: 4 to 6
Almond Flour Tortilla Chips
Yields: 48 chips
1(7 ounce) package Sieta Almond Flour tortillas
Ancho chile powder
1.Preheat the oven to 400 degrees F. Cut each tortilla into 6 wedges. Lay the wedges on a half sheet pan in an even layer (leaving about 1-inch between chips) season the tops with kosher salt (and seasoning, if using) and bake until crispy and lightly golden brown, 6 minutes. Remove and let cool on the sheet pan. Repeat 2 more times with the remaining chips.
2.The chips can be made 1 day in advance and stored, tightly covered in a container at room temperature. We suggest putting crisping them on a sheet pan in a 300 degree F oven for 5 minutes before serving them.
Roasted Poblano-Pickled Red Onion Relish
1 large poblano chile
2 teaspoons vegetable oil, plus 1 tablespoon
1/4 cup thinly sliced pickled red onion, drained
1 tablespoon red wine vinegar
Freshly ground black pepper
1/4 cup chopped fresh cilantro leaves
1.Preheat oven to 400 degrees F. Put chile on a small baking sheet, rub with 2 teaspoons of the oil and season with salt. Roast the chile, turning a few times with tongs, until blistered and soft, about 15 minutes. Remove chile to a bowl, cover the top of the bowl with plastic wrap tightly and let steam for 15 minutes.
2. Remove the skin and seeds and stem from the chile and thinly slice crosswise. Place in a bowl.
3. Add the onions, vinegar, salt and pepper to taste and cilantro and stir to combine. Let sit at room temperature while you prepare the queso.
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons AP flour
2 cups whole milk, heated
6 ounces Monterey Jack cheese, grated
6 ounces sharp white cheddar, grated
1/4 cup freshly grated Parmigiano Reggiano
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 ounces soft goat cheese, crumbled
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, whisking constantly, until slightly thickened and the raw taste of the flour has cooked out, about 5 minutes . Remove from heat and stir in the grated cheese a few handfuls at a time and whisk until smooth. Season with the salt and pepper to taste.
2. Scrape the mixture into an 8-inch cast iron pan and sprinkle the goat cheese over the top. Place the pan under the broiler and broil until the top is bubbly and golden brown, about 3 minutes. Remove from the oven and let sit for 5 minutes. Top the queso with the relish and sprinkle with chopped cilantro. Serve with Almond Flour Chips or regular flour or corn tortilla chips or fresh vegetables on the side.