Queso fundido means melted (molten) cheese in Spanish. This appetizer dish has a couple of tasty surprises. Its presentation with dollops of homemade roasted poblano vinaigrette and beautiful multicolored tortilla chips makes it a festive crowd pleaser.
A couple of months ago, Hubbs and I dined at Bobby Flay’s Mesa Grill in Las Vegas. While the service was disappointing, the queso fundido was fantastic and every bite was thoroughly savored. Coincidentally, the next day I received a copy of the Food Network Magazine’s March 2013 issue which featured Bobby’s memorable queso fundido…the bonus with roasted poblano vinaigrette. This was “a sign” that the best of Bobby’s Mesa Grill was going to be made in my own kitchen!
One of the suprises of this appetizer is the roasted poblano vinaigrette. As mentioned in a previous post, this vinaigrette is marketable all its own. It’s quick to make so you can either make it a day ahead or at least an hour before.
The second surprise of this keeper-of-a-recipe are the two cheeses that make up the dip. You’re using broiled, melted, and tasty Monterey Jack cheese and tangy rounds of goat cheese goodness. It’s that tang from goat cheese that makes the dish irresistible and addicting.
Present and serve it up with some beautiful mutlicolored tortilla chips. You can’t go wrong with this appetizer. If those you share this dish with already enjoy the flavors of these ingredients, you’re in for a very tasty treat!
- Good pricing at Costco for the block of Jack cheese and a package of two for the goat cheese.
- Found the beautiful multicolored chips at Vons.
A special and loving thanks to my manly hand model in the first image!!
- Click here for the Roasted Poblano Vinaigrette post and recipe.
- Would like to try this recipe using Pepper Jack Cheese!
- Select a chip that has some strength to it so when you’re dipping and scooping, it doesn’t break as easily in the melted cheese.
- Used 2% milk instead of whole milk.
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup 2% milk
12-14 ounces monterey jack cheese, grated (about 3 – 3 1/2 cups)
Coarse salt and freshly ground pepper
8 ounces goat cheese, sliced evenly into 8 rounds
1-2 tablespoons fresh cilantro, chopped
Multicolored tortilla chips for dipping!
Roasted Poblano Vinaigrette recipe
Melt the butter in a medium sized saucepan over medium heat; add the flour and cook while constantly whisking, about 1-2 minutes. Whisk in the milk and gently whisk until slightly thickened, about 5-8 minutes. Remove from the heat and stir in the Jack cheese, stirring until melted. Season with salt and pepper to taste.
Turn on your oven’s broiler. Scrape the cheese mixture into an 8-inch cast-iron skillet. Evenly distribute the goat cheese rounds on top of the cheese mixture. Broil until golden brown in spots, rotating the pan as needed.
Drizzle with the Roasted Poblano Vinaigrette and sprinkle with the fresh cilantro.
Serve with a generous assortment of multicolored chips for a festive presentation!