Queso Fundido with Roasted Poblano Vinaigrette


I’ve been wanting to make this Queso Fundido out of Mesa Grill Cookbook for a long time. It worked out perfectly to have it for Super Bowl Sunday. We served it in mini cast-iron skillets for individual servings and scooped out the cheesy goodness with my favorite tortilla chips (El Milagro) and warmed flour tortillas which I had cut into large triangles.  Now for the fundido- if you have had the tasty experience of eating at either of Bobby Flay’s Mesa Grill locations you probably know that the Queso Fundido is one of the most requested items on the menu. The goat cheese is a nice choice, it adds a tangy kick of flavor to the smooth, (but more bland) Monterey Jack. The poblano vinaigrette takes everything up a notch. Believe me, people will be scraping the last bits of bubbly cheese out of the skillet!

serves: 4
from: Mesa Grill Cookbook

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups grated Monterey Jack cheese (12 ounces)
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 ounces fresh goat cheese, cut into 8 slices or large chunks
Roasted Poblano Vinaigrette (recipe follows)
2 tablespoons chopped fresh cilantro
tortilla chips and/or warm tortillas for serving

Roasted Poblano Vinaigrette
2 large  or 3 small/medium poblano chilies, roasted, peeled, seeded, and chopped
1 tablespoon red wine vinegar
1 clove garlic, chopped
1 teaspoon honey
¼ cup canola oil
kosher salt + freshly ground black pepper

Combine the chopped poblanos, 2 tablespoons cold water, vinegar, garlic, honey, canola oil, and salt and pepper in a blender or food processor and puree until smooth. This can be made up to 8 hours in advance and refrigerated.


Preheat the broiler.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened. Turn off the heat and stir in the grated Monterey Jack cheese; season with the salt and pepper.

Scrape the mixture into an 8 inch cast-iron pan (or use small, individual ones or broiler safe ramekins) and place the slices of goat cheese over the top.



Put the pan under the broiler and broil until the goat cheese in golden brown on top. Remove from the oven, drizzle with the poblano vinaigrette or spoon it over the top, and sprinkle with the chopped cilantro. Serve with the chips and warmed tortillas for dipping.




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