Ingredients
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups Monterey Jack cheese (12 ounces)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces fresh goat cheese, cut into 8 slices
2 tablespoons chopped fresh cilantro
A bag of good quality blue corn and/or white corn tortilla chips
For the 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
Instructions
For the Queso:
1. Preheat the broiler.
2. Melt the butter in an 8″ cast-iron skillet 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 the salt and pepper.
3. 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 and spoon the poblano vinaigrette over the top and sprinkle with the chopped cilantro. Serve with the tortilla chips for dipping.
For the Vinaigrette:
Combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, 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.
Notes
As a side note, I prepared the Queso Fundido just up to step 3 ending with putting the goat cheese slices on top about an hour before our guests arrived. As the doorbell rang announcing our first arrival I put the pan under the broiler while Steve answered the door and it was nice and hot to serve with tortilla chips and drinks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Small Bites
- Method: Broiling
- Cuisine: Southwestern
