Queso Fundido with Roasted Poblano Vinaigrette (Boom)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1/4 teaspoon salt
- 1 teaspoon honey
- 1/8 teaspoon pepper
- 1 clove garlic chopped
- 1 tablespoon red wine vinegar
- 1 cup whole milk
- 2 tablespoons cilantro chopped
- 1 tablespoon all purpose flour
- 1 tsp butter
- 2 poblano peppers
- 8 ounces goat cheese
- 3 cups monterrey jack cheese
- roasted poblano vinaigrette
- Carbohydrate 7.16754280758539 g
- Cholesterol 123.524173577266 mg
- Fat 43.8626265120666 g
- Fiber 0.429189735147182 g
- Protein 33.9751510191661 g
- Saturated Fat 28.6215031105911 g
- Serving Size 1 1 Serving (180g)
- Sodium 758.147032659222 mg
- Sugar 6.73835307243821 g
- Trans Fat 2.39836184110119 g
- Calories 557 calories
Make the poblano vinaigrette: Roast the poblanos by brushing with oil and seasoning with salt and pepper. Then roast in the oven, rotating until charred all over, for a total of 20 to 30 minutes. Place in a bowl and cover with plastic wrap for 15 minutes. Peel and seed the peppers. Combine roasted poblanos, 2 tablespoons water, vinegar, garlic, honey, oil, and salt and pepper (to taste) in a blender and puree until smooth. Make the queso fundido: Preheat broiler. Melt butter and whisk in flour and cook 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in grated Monterrey Jack cheese and season with salt and pepper. Place in cast iron pan and place slices of goat cheese (8 to 10 slices or crumble all over) on top of cheese. Place under broiler and broil until golden. Remove from oven and drizzle with vinaigrette and sprinkle chopped cilantro over top. Serve with chips or tortillas.
