Bobby Flays Queso Fundido With Roasted Poblano Vinaigrette Recipe 435

QUESO FONDUE

Steps:

• Preheat the oven to 425 degrees F.
• Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
• Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
• Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
• Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
• Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
• Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
• Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.

QUESO FUNDIDO

Steps:

• Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

QUESO FUNDIDO CON POBLANO

Steps:

• Combine all the ingredients in an oven-proof dish on a baking sheet and melt in the oven. Serve with corn tortillas, garnished with a whole stuffed roasted pepper.

BOBBY FLAY'S QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE RECIPE - (4.3/5)

Steps:

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

BOBBY FLAY'S QUESO FUNDIDO

Steps:

• Preheat the oven to 375°F. Brush peppers with olive oil and season with salt and pepper. Place in the oven on a rimmed baking sheet. Rotate until charred on all sides, about 15 to 17 minutes. Remove from oven and place roasted chile peppers in a bowl, covered tightly with plastic wrap. Let sit for 15 minutes to allow the skin to loosen. Peel and halve each chile pepper. Remove seeds and chop roughly.
• Place the chopped poblanos, along with the remaining ingredients, in a blender or food processor and puree until smooth. Season with salt & pepper to taste. This can be made up to 8 hours in advance and refrigerated.
• Preheat the broiler.
• Melt butter in an 8-inch cast iron pan over medium heat. (If not using a cast iron pan, see NOTE below.) Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, until slightly thickened. Remove pan from heat and season with the salt and pepper. Stir in the grated Monterey Jack cheese. Evenly place the slices of goat cheese over the top.
• Place the pan under the broiler and, keeping a close watch to prevent burning, broil until cheese is golden brown on top. Remove from oven. Immediately drizzle with the poblano vinaigrette or spoon it over the top. Sprinkle with the chopped cilantro. Serve with chips for dipping.
• NOTE: If you don't have a small cast iron pan, use a medium-sized saucepan on the stovetop. After mixing in the Monterey Jack cheese, transfer to an ovenproof (and broil proof) serving dish and top with goat cheese slices. Proceed as directed.

QUESO FUNDIDO

Steps:

• Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

GRILLED POBLANO QUESO DIP

Steps:

• Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
• Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
• Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
• Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

POBLANO QUESO DIP

Steps:

• In a saucepan over medium heat, melt the butter. Add garlic and peppers; sauté until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller's Pepperoni Minis.
• Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis.
• More information and recipe ideas are available online at pillers.com.