- 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.
To serve
Drizzle with the Roasted Poblano Vinaigrette and sprinkle with the fresh cilantro.
Serve with a generous assortment of multicolored chips for a festive presentation!