Roasted Anaheim Queso Fundido Recipes

QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE

Queso Fundido With Roasted Poblano Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

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

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.

REE DRUMMOND'S QUESO FUNDIDO

Ree Drummond's Queso Fundido image

Throw in whatever ingredients you have on hand to make this delicious queso fundido. Serve with tortilla chips, carrot sticks, and cauliflower florets.

Provided by Pioneer Woman

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 ounces Mexican-style chorizo
1 green bell pepper, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1 small yellow onion, finely chopped
2 fluid ounces tequila
1 pound Monterey Jack cheese, shredded
1 (8 ounce) package white Cheddar cheese, shredded
⅛ teaspoon chili powder
2 plum tomatoes, diced
¼ cup chopped fresh cilantro
½ teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.

Nutrition Facts : Calories 375 calories, Carbohydrate 3 g, Cholesterol 82.8 mg, Fat 29 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 17 g, Sodium 627.7 mg, Sugar 1.4 g

ROASTED ANAHEIM QUESO FUNDIDO

ROASTED ANAHEIM QUESO FUNDIDO image

Categories Cheese

Yield 8-12 servings

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 1/4 cups whole milk, heated
12 ounces Monterey Jack cheese, grated
2 large grilled or roasted Anaheim chiles, peeled, seeded and thinly sliced
3 tablespoons freshly chopped cilantro leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Blue or white corn tortilla chips

Steps:

Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and whisk in the grated Monterey Jack cheese until smooth. Stir the chiles, cilantro and salt and pepper. Transfer to a serving bowl and serve with chips.

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