June 24, 2014
Roasted Pepper Relish
1 small poblano chiles, roasted, peeled, seeded and thinly sliced
1 small yellow bell pepper, roasted, peeled, seeded and thinly sliced
1 small red bell pepper, roasted, peeled, seeded and thinly sliced
1 clove garlic, finely chopped
3 tablespoon red wine vinegar
1 teaspoon honey
¼ cup canola oil
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper
Combine all ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before using.
Blue Corn Tortilla Chips
8 blue or yellow corn tortillas, cut into 1-inch strips or you can use store-bought blue or yellow corn tortilla chips
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.
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 top with the Roasted Pepper Relish and sprinkle with chopped cilantro. Serve with chips.