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Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette

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Bobby Flay’s Queso Fundido with Roasted Poblano Vinaigrette is an irresistible, cheesy, and savory dish that combines the creamy richness of melted cheese with the smoky, tangy kick of roasted poblano peppers. A true crowd-pleaser, this dish takes the classic Mexican queso fundido to new heights with the added layer of roasted poblano vinaigrette, offering a delightful contrast of flavors. Whether you serve it as a dip, a topping for tacos, or a side dish, this queso fundido is sure to elevate any meal with its bold and satisfying taste.

Ingredients

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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)

For the 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

Instructions

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:

  1. 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.
  2. Add the Seasonings: Sprinkle in the garlic powder, chili powder, salt, and pepper, stirring to combine the flavors.
  3. 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.
  4. Finish the Queso Fundido: Once the cheese has fully melted and the mixture is smooth, remove from heat.

Assemble and Serve:

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

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Find it online: https://succulentrecipes.com/bobby-flays-queso-fundido-with-roasted-poblano-vinaigrette/