Queso Fundido With Roasted Poblano Vinaigrette

Name: Queso Fundido With Roasted Poblano Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chile peppers; 1 tablespoon red wine vinegar; 1 large clove garlic, chopped; 1 teaspoon honey; 1/4 cup canola oil; Kosher salt and freshly ground pepper; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 cup whole milk; 12 ounces monterey jack cheese, grated (about 3 cups); Kosher salt and freshly ground pepper; 8 ounces goat cheese, sliced into 8 rounds; 2 tablespoons chopped fresh cilantro; Multicolored tortilla chips, for serving

Servings: persons

2 poblano chile peppers
1 tablespoon red wine vinegar
1 large clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces monterey jack cheese, grated (about 3 cups)
Kosher salt and freshly ground pepper
8 ounces goat cheese, sliced into 8 rounds
2 tablespoons chopped fresh cilantro
Multicolored tortilla chips, for serving

1
Make the vinaigrette: Preheat the oven to 425 degrees F. Put the poblanos on a baking sheet and roast, turning, until browned, about 15 minutes.
2
Transfer to a bowl, cover and let sit 5 minutes.
3
Peel the poblanos with your fingers, then halve, seed and roughly chop.
4
Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons water in a blender; puree until smooth.
5
Season with salt and pepper.
6
Make the queso fundido: Melt the butter in a medium saucepan over medium heat; add the flour and cook, whisking, 1 minute.
7
Whisk in the milk and cook, whisking, until slightly thickened, about 5 minutes.
8
Remove from the heat and stir in the monterey jack.
9
Add 1/4 teaspoon salt, and pepper to taste.
10
Turn on the broiler.
11
Scrape the cheese mixture into an 8-inch cast-iron pan and arrange the goat cheese rounds on top.
12
Broil until golden brown in spots.
13
Drizzle with the vinaigrette and sprinkle with the cilantro.
14
Serve with tortilla chips.
15
Photograph by Sam Kaplan

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 poblano chile peppers, 1 tablespoon red wine vinegar, 1 large clove garlic, chopped, 1 teaspoon honey, and more.

Yes, Queso Fundido With Roasted Poblano Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!