QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE
Provided by Bobby Flay
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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. Transfer to a bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop.
- Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper.
- Make the queso fundido: Melt the butter in a medium saucepan 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 teaspoon salt, and pepper to taste. Turn on the broiler.
- Scrape the cheese mixture into an 8-inch cast-iron pan and arrange the goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.
QUESO FUNDIDO WITH CHARRED POBLANOS AND SIDES
Make and share this Queso Fundido With Charred Poblanos and Sides recipe from Food.com.
Provided by Food.com
Categories Cheese
Time 1h30m
Yield 4-6 appetizer servings
Number Of Ingredients 23
Steps:
- For the charred poblanos and sides:.
- Preheat the oven to 375 degrees F. Put the poblanos directly on top of the burner on high heat, turning with tongs until completely charred black, about 5 minutes. Place in a bowl and cover with a dish towel for 10 minutes. Rub off the skin with your hands or a paper towel, remove the seeds and cut into strips. Reserve.
- Heat the vegetable oil in a large skillet over medium-high heat. Add in the onions, sprinkle with salt and saute until caramelized, stirring often, 25 to 30 minutes. Reserve.
- Meanwhile, halve the fingerling potatoes and toss in a bowl with olive oil, half of the thyme, the rosemary and half of the garlic, and sprinkle with salt and pepper. Roast on a baking sheet at until golden brown, 25 to 30 minutes.
- Toss the grape tomatoes with olive oil, salt, the sugar, the remaining 2 sprigs thyme and half head garlic and drizzle with balsamic vinegar. Roast on a baking sheet until softened and beginning to char, 15 to 20 minutes.
- For the queso fundido:.
- Increase the oven to 400 degrees F. Melt the butter in a saucepot over medium heat, and then stir in the flour and cook, 2 minutes. Add the milk and cook until thickened, whisking occasionally, 8 minutes. Turn off the heat, add the cheeses and combine well. The mixture will be dough-like; it won't get oozy until it gets in the oven.
- Transfer the mixture to a 10-inch cast-iron skillet or shallow baking dish, and spread evenly. Bake 6 minutes, stir and bake another 6 minutes, then stir again. Put under the broiler until the cheese is browned in spots. Serve immediately with the dipping sides of the roasted poblanos, caramelized onions, roasted fingerlings and tomatoes, gherkins, slices of baguette and dried sausage.
- Cook's Note:.
- If you don't have a gas burner, you can char your poblanos under the broiler as well.
Nutrition Facts : Calories 1573, Fat 60, SaturatedFat 34.4, Cholesterol 142.8, Sodium 2935.5, Carbohydrate 184.2, Fiber 10.5, Sugar 18.3, Protein 76.8
QUESO FUNDIDO
Dig into this vegetarian version of the classic party starter straight from the oven -- the double-cheese, double-chile dip is bubbling and delicious after only 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- Preheat broiler with rack 4 inches from heating element. Heat a large ovenproof skillet over medium-high. Swirl in oil. Add poblano and cook, 3 minutes. Add onion and season with salt. Cook until onion is softened and poblano is slightly charred, 4 minutes. Add serrano and cook until softened, 2 minutes more. Remove from heat. Add both cheeses. Broil until bubbly and browned in spots, 2 to 3 minutes. Serve with jicama sticks, radishes, and tortilla chips.
Z TEJAS' ROASTED POBLANO QUESO FUNDIDO
Make and share this Z Tejas' Roasted Poblano Queso Fundido recipe from Food.com.
Provided by Karen in MA
Categories Southwestern U.S.
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the salsa or wine to a simmer in a double boiler.
- Add the Jack cheese and stir until melted.
- Add the remaining ingredients and cook for 5 minutes.
- Place in a fondue pot and serve with flour tortillas and corn chips.
Nutrition Facts : Calories 586.2, Fat 45.5, SaturatedFat 26.2, Cholesterol 127.7, Sodium 1512.7, Carbohydrate 10.7, Fiber 2, Sugar 4.3, Protein 34.7
QUESO FUNDIDO WITH CHILIES AND MUSHROOMS
Use a cast-iron skillet or other heavy skillet to make this recipe. Serve the bubbling cheese right from the pan, and partner the whole meal with icy Margaritas.
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in medium cast-iron skillet over low heat. Add poblano chili and garlic and sauté until chili begins to soften, about 8 minutes. Increase heat to medium. Add mushrooms; sauté until tender, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium heat before continuing.)
- Prepare barbecue (medium-low heat). Transfer cast-iron skillet to barbecue rack. Add cheese to hot mushroom mixture. Stir until cheese melts and mixture begins to bubble, about 4 minutes. Sprinkle green onions and jalapeño chili over. Serve immediately with corn chips.
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ROASTED POBLANO QUESO FUNDIDO - KITCHEN KONFIDENCE
From kitchenkonfidence.com
5/5 (6)Estimated Reading Time 3 minsServings 6
- Preheat a broiler to high heat, and set an oven rack as close as possible to the broiler. Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking. Transfer peppers to a small bowl, and cover with plastic wrap. Let the peppers steam for 10 minutes. This will make them easier to peel. Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds. Dice all peppers, but keep them separated. 1 pepper will be used for the Queso Fundido, and 2 for the Roasted Poblano Puree.
- Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat. Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes). Stir in 1 minced garlic clove, 1 of the diced poblano peppers and another pinch of salt, cooking just until fragrant (about 1 minute). Stir in grated cheese, then transfer the skillet to the oven. Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
- While the Queso Fundido is cooking, make the Roasted Poblano Puree. Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil and a pinch of salt in a small food processor or blender, pulsing to combine. Season to taste with kosher salt and lime juice.
- Wrap tortillas in foil, and warm in the oven for 5 minutes while the Queso Fundido is cooking. As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.
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