Queso Fundido With Roasted Poblano Vinaigrette

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Save Recipe


For the vinaigrette:

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

For the queso fundido:

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


  1. 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.
  2. Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper.
  3. 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.
  4. 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

Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate

🤤 More Drool-Worthy Recipes