Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Watch how to make this recipe.
Goat Cheese Queso Fundido with Roasted Green Chile Sauce and Blue Corn Tortilla Chips
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- Level: Intermediate
- Total: 1 hr 5 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1060
- Total Fat
- 92 g
- Saturated Fat
- 34 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 39 g
- Cholesterol
- 128 mg
- Sodium
- 896 mg
This dish found its way to almost every table at Mesa Grill. That includes the New York, Las Vegas, and Bahamas locations. It’s a hot and bubbly cheese situation that I serve with an emulsified vinaigrette with roasted poblano chiles as its base.
- Level: Intermediate
- Total: 1 hr 5 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1060
- Total Fat
- 92 g
- Saturated Fat
- 34 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 39 g
- Cholesterol
- 128 mg
- Sodium
- 896 mg
Ingredients
Crisp Fried Tortillas:
Poblano Vinaigrette:
Queso Fundido:
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Directions
Special equipment:
a deep-fry thermometer- Make the fried tortillas: Fill a large cast-iron skillet halfway with oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer. Set a wire rack over a baking sheet. Working in two batches, fry the tortillas, flipping them occasionally, until the edges begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the tortillas to the wire rack and season immediately with salt. Transfer to a plate and set aside.
- Make the vinaigrette: Preheat the oven to 425 degrees F. Place the poblanos on a baking sheet and roast, turning, until charred and blistered, about 15 minutes. Transfer to a bowl, cover, and allow to steam for about 5 minutes. Once cool enough to handle, peel, seed, and coarsely chop the chiles.
- In a blender, combine the roasted poblanos, vinegar, garlic, honey, and oil and blend until smooth. Season with salt and pepper.
- Make the queso fundido: Set an oven rack in the highest position and preheat the broiler.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour until evenly combined, about 1 minute. While whisking, slowly add 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.
- Scrape the cheese mixture into an 8-inch cast-iron skillet and arrange the goat cheese rounds on top. Broil until golden brown in spots, about 7 minutes. Drizzle with the vinaigrette (you may not need all of it) and sprinkle with the cilantro. Serve with the fried tortillas.
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