Queso Fundido With Roasted Poblano Vinaigrette

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