Queso Fundido With Roasted Poblano Vinaigrette Reci

Name: Queso Fundido With Roasted Poblano Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 cup whole milk; 3 cups grated Monterey Jack cheese (12 ounces); 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; 1 9-ounce bag of tortilla chips; 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

Servings: persons

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups grated Monterey Jack cheese (12 ounces)
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
1 9-ounce bag of tortilla chips
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

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 Monterey Jack cheese; season with 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.
4
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.

785

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 16 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 1 cup whole milk, 3 cups grated Monterey Jack cheese (12 ounces), and more.

Yes, Queso Fundido With Roasted Poblano Vinaigrette Recipe 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!

Queso Fundido With Roasted Poblano Vinaigrette Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions