Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette

Introduction

Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette is a dish that will instantly become a favorite at your table. It takes the classic comfort of melted cheese and adds an unexpected twist with the smoky heat of roasted poblano peppers and the tangy freshness of vinaigrette. The result is a rich, velvety cheese dip with layers of flavor that make each bite even more irresistible than the last. The roasted poblano vinaigrette cuts through the richness of the cheese, giving the dish a delightful balance of heat and tang that makes it truly unforgettable.

The first time I made this Queso Fundido, I couldn’t believe how easily it came together, yet how sophisticated it tasted. As the cheese melted into a gooey, creamy pool, I drizzled the roasted poblano vinaigrette over the top, and the colors and flavors came to life. The aroma of the roasted poblanos filled the kitchen, teasing my senses as the dish baked to perfection. When I finally took that first bite, I knew it was a winner—comforting, cheesy, and with just the right amount of heat to keep things exciting.

What I love most about this Queso Fundido with Roasted Poblano Vinaigrette is its versatility. It’s a great dip for chips or crusty bread, but it’s also perfect as a topping for tacos, grilled meats, or even roasted vegetables. The combination of melted cheese and the smoky poblano vinaigrette brings something extra special to any meal, making it a dish that will keep everyone coming back for more.

Perfect for:

• Taco night
• Game day snacks
• Mexican-themed dinners
• Special gatherings or parties
• Cheese lovers

Why You’ll Love This Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette Recipe

Here’s why Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette will be your new go-to:

• Melted Cheese Heaven: The cheese is perfectly melted and creamy, making it the ideal indulgence for any cheese lover.
• Smoky, Tangy Flavor: The roasted poblano vinaigrette adds a smoky, zesty element that perfectly complements the richness of the queso.
• Customizable: You can add your favorite meats, vegetables, or even a drizzle of hot sauce to personalize the dish to your taste.
• Perfectly Balanced: The creamy queso and zesty vinaigrette create a balanced flavor profile that’s rich, smoky, and tangy all in one bite.
• Great for Sharing: Whether served with tortilla chips, tacos, or as a dip, this dish is perfect for sharing with friends and family at gatherings.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Servings: 4-6 servings
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 15g, Carbs: 8g, Fat: 30g

Ingredients

For this flavorful Queso Fundido with Roasted Poblano Vinaigrette, you will need the following ingredients:

For the Queso Fundido:

• 8 oz Oaxaca cheese, shredded
• 8 oz Chihuahua cheese, shredded
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup white onion, finely chopped
• 1/4 cup poblano pepper, finely chopped (optional for extra flavor)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Tortilla chips or warm flour tortillas (for serving)

Roasted Poblano Vinaigrette:

• 2 poblano peppers
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Ingredient Highlights

• Oaxaca and Chihuahua Cheese: These melty Mexican cheeses are perfect for creating the smooth and creamy texture that makes queso fundido so irresistible.
• Poblano Peppers: Poblano peppers are mildly spicy and smoky, and roasting them intensifies their flavor, giving the vinaigrette a wonderful depth of taste.
• Apple Cider Vinegar: Provides acidity to balance the richness of the queso, while the honey adds just the right amount of sweetness to the vinaigrette.

Step-by-Step Instructions

Here’s how to make Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette:

Prepare the Roasted Poblano Vinaigrette:

1. Roast the Poblano Peppers: Begin by roasting the poblano peppers. Place them directly over an open flame (on a gas stovetop or grill) and char them until the skin is blackened and blistered, turning occasionally. Alternatively, you can roast them under a broiler, flipping them as needed.
2. Peel and Seed the Peppers: Once the peppers are charred, place them in a bowl and cover with a towel to steam for a few minutes. Afterward, peel off the skin, remove the seeds, and finely chop the roasted peppers.
3. Make the Vinaigrette: In a blender or food processor, combine the roasted poblano peppers, olive oil, apple cider vinegar, honey, ground cumin, and salt and pepper to taste. Blend until smooth, then set aside.

Prepare the Queso Fundido:

4. Cook the Onions and Peppers: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onions and cook until they become soft and translucent, about 3-4 minutes. If using additional poblano peppers, add them at this stage and cook until tender.
5. Add the Seasonings: Sprinkle in the garlic powder, chili powder, salt, and pepper, stirring to combine the flavors.
6. Melt the Cheese: Lower the heat and add the shredded Oaxaca and Chihuahua cheeses to the skillet. Stir constantly to ensure that the cheese melts evenly and becomes smooth and creamy.
7. Finish the Queso Fundido: Once the cheese has fully melted and the mixture is smooth, remove from heat.

Assemble and Serve:

8. Serve with Vinaigrette: Pour the roasted poblano vinaigrette over the queso fundido or serve it on the side as a dipping sauce.
9. Garnish and Serve: Garnish with fresh chopped cilantro and serve immediately with tortilla chips or warm flour tortillas for dipping.

How to Serve Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette

Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette can be served in several ways:

• As a Dip: Serve it as a dip with crispy tortilla chips or fresh vegetable sticks like carrots and cucumbers.
• As a Taco Filling: Spoon the melted queso onto tacos, and drizzle with the roasted poblano vinaigrette for a bold and flavorful twist.
• As a Side Dish: Serve it alongside grilled meats, especially steaks or grilled chicken, for a delicious side dish.
• With Tortillas: Pair it with warm, soft flour tortillas for a more substantial dish that can be enjoyed as a main course.
• With Roasted Vegetables: Use the queso fundido as a topping for roasted vegetables like zucchini, mushrooms, or sweet potatoes.

Additional Tips for Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette

Here are some tips for perfecting your Queso Fundido with Roasted Poblano Vinaigrette:

• For Extra Spice: Add a finely chopped jalapeño to the vinaigrette for an extra kick of heat.
• Adjust the Vinaigrette Consistency: If you prefer a thinner vinaigrette, add a bit more olive oil or a splash of water until it reaches your desired consistency.
• Use a Cast-Iron Skillet: For a rustic and even melt, cook the queso fundido in a cast-iron skillet to retain heat and keep the cheese melted for longer.
• Keep Warm: If serving at a party, keep the queso fundido warm in a slow cooker to maintain the smooth, melted consistency.
• Flavor Variations: Add crumbled chorizo, ground beef, or shredded chicken to the queso fundido for a heartier version.

Recipe Variations for Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette

Here are 10 variations you can try for Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette:

• Chorizo Queso Fundido: Add cooked chorizo to the melted cheese for a savory, spicy addition.
• Mushroom Queso Fundido: Stir in sautéed mushrooms for an earthy flavor.
• BBQ Chicken Queso Fundido: Add shredded barbecue chicken for a tangy twist.
• Roasted Tomato Queso Fundido: Top with roasted tomatoes for a fresh, vibrant contrast.
• Cilantro-Lime Queso Fundido: Add chopped cilantro and a squeeze of fresh lime juice to brighten the flavors.
• Spicy Queso Fundido: Stir in some diced jalapeños or chipotle peppers for extra heat.
• Carnitas Queso Fundido: Top the queso with slow-cooked carnitas for a rich, savory bite.
• Avocado Queso Fundido: Top with sliced avocado and a sprinkle of sea salt for added creaminess.
• Sweet Potato Queso Fundido: Add roasted sweet potato cubes to balance the richness of the cheese.
• Bacon Queso Fundido: Stir in crispy bacon for a smoky crunch.

Freezing and Storage

• Freezing: Queso fundido is best enjoyed fresh. However, if you have leftovers, you can freeze the queso without the poblano vinaigrette. Reheat gently on the stovetop over low heat.
• Storage: Store leftover queso fundido in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet with a little extra butter or oil to maintain its smooth texture.

Special Equipment for Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette

Here are some special equipment items to help you make Queso Fundido with Roasted Poblano Vinaigrette:

• Cast Iron Skillet: Ideal for melting the cheese and keeping it warm.
• Blender or Food Processor: To blend the roasted poblano vinaigrette into a smooth consistency.
• Grill or Broiler: For roasting the poblano peppers.
• Whisk: To ensure the vinaigrette ingredients emulsify smoothly.
• Sharp Knife: To finely chop the onions and peppers for even cooking.

FAQ Section for Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette

1. Can I make this queso without poblano peppers?
   Yes, you can substitute poblano peppers with other mild chili peppers like Anaheim or bell peppers for a different flavor.
2. Can I use pre-shredded cheese?
   It’s recommended to use freshly shredded cheese for the best texture and melt. Pre-shredded cheese often contains anti-caking agents that affect the melt.
3. Is there a vegetarian version of this dish?
   Yes! Simply skip the addition of meats like chorizo or carnitas, and enjoy the vegetarian version with just the cheesy goodness and roasted poblano vinaigrette.
4. How can I make this dish spicier?
   Add diced jalapeños or hot sauce to the queso or vinaigrette for an extra kick of heat.
5. Can I serve this dish ahead of time?
   While it’s best served immediately, you can prepare the queso fundido and vinaigrette in advance, then reheat them just before serving.

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Conclusion

Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette is a must-try recipe that brings a delightful combination of cheesy richness and smoky, tangy heat. Whether you’re hosting a gathering or enjoying a cozy meal at home, this dish will impress your guests and elevate any occasion. The combination of gooey melted cheese and roasted poblano vinaigrette is nothing short of perfection, making it the ultimate treat for cheese lovers and foodies alike. Enjoy this vibrant dish with tortilla chips, tacos, or roasted veggies for a memorable and satisfying meal.

I can’t wait to see how you serve this flavorful dish! Be sure to tag me on Instagram—I’d love to see your spin on it. Don’t forget to leave a comment and share your thoughts. Happy cooking!