Queso Fundido with Roasted Poblano Vinaigrette

Ingredients

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups Monterrey 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

Roasted Poblano Vinaigrette

2 poblano chiles, roasted, peeled, seeded, and chopped
1 tablespoon red wine vinegar
1 clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
Kosher salt and freshly ground black pepper

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. This can be made up to 8 hours in advance and refrigerated.

Directions

1. Preheat the broiler.
2. 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. Remove from the heat and stir in the grated Monterrey Jack cheese; season with the salt and pepper.
3. Scrape the mixture into an 8-inch cast-iron pan and place the slices of goat cheese over the top. Put the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven, drizzle with the poblano vinaigrette or spoon it over the top, and sprinkle with the chopped cilantro. Serve with chips for dipping.

Recipe courtesy of Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

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