Mesa Grill Queso Fundido Recipes

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won't need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It'll take about 6-7 minutes to cook.
• Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
• Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
• Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
• Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.

QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE

Steps:

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

Steps:

• Put oven on high broil, and place a whole poblano pepper on a small sheet pan. Broil until it's charred on each side (about 10 minutes total). Remove from oven and cover with foil, allow the pepper to steam for 5 minutes, this helps the skin easily peel off. Peel the skin off the poblano pepper, then dice, discarding the seeds.
• Preheat oven to 400F degrees
• In a cast iron skillet, over medium/high heat, add in the chorizo. Cook the chorizo fully through, breaking it up into smaller pieces as it cooks. Use a slotted spoon and set aside.
• Lower the heat to medium, add in avocado oil, diced onion and roasted poblano peppers. Sauté until the onion becomes translucent, about 4 minutes. Add onion and poblanos to the chorizo bowl and mix together.
• Turn the heat off and add half the grated cheese to the bottom of the skillet evenly. On top of the cheese, add in the chorizo, onion, poblano mix, and evenly spread. Add the rest of the cheese on top.
• Place in the oven for 8-10 minutes, until the cheese is browned and bubbling.
• Remove from the oven, garnish with cilantro and roma tomatoes, and serve immediately in the cast iron skillet.
• Use tortilla chips or scoop the queso fundido into warmed tortillas. Enjoy!

MESA GRILL QUESO FUNDIDO RECIPE

Steps:

• 1) Prepare Roasted Poblano Vinaigrette 2) Preheat broiler and sauce pan over MEDIUM heat 3) Melt butter and add flour and whisk and cook for 1 minute 4) Whisk in milk and cook until slightly thickened 5) Remove from heat and stir in Monterey Jack cheese and salt and pepper 6) Scrape mixture into 8" pan and top with goat cheese slices. Make sure goat cheese slices are not too chick so that they properly melt 7) Broil about 6" away so cheese does not burn but broil for a while until cheese is brownish and bubbly 8) Drizzle with Poblano Vinaigrette and sprinkle with Cilantro then serve with chips