Z Tejas Roasted Poblano Queso Fundido Recipes

QUESO FUNDIDO CON POBLANO

Steps:

• Combine all the ingredients in an oven-proof dish on a baking sheet and melt in the oven. Serve with corn tortillas, garnished with a whole stuffed roasted pepper.

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.

Z TEJAS' ROASTED POBLANO QUESO FUNDIDO

Steps:

• Bring the salsa or wine to a simmer in a double boiler.
• Add the Jack cheese and stir until melted.
• Add the remaining ingredients and cook for 5 minutes.
• Place in a fondue pot and serve with flour tortillas and corn chips.

BOBBY FLAY'S QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE RECIPE - (4.3/5)

Steps:

• 1. Make the vinaigrette: Preheat oven to 425 degrees. Put the poblanos on the bakin sheet and roast, turning until browned, about 15 minutes. Transfer to 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 TBSP water in a blender; puree until smooth. Season with salt and pepper 3. Make the queso: Melt the butter in mediumsaucepan 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 tsp. salt and pepper to taste. Turn on the broiler 4. Scrape the cheese mixture into an 8 in cast iron pan and arrange goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.