Bobby Flays Queso Fundido Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
• Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
• Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
• Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
• Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
• Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
• Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.

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.

Steps:

• Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
• Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
• Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

Steps:

• Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
• In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
• If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.
• If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.

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.

Steps:

• Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and whisk in the grated Monterey Jack cheese until smooth. Stir the chiles, cilantro and salt and pepper. Transfer to a serving bowl and serve with chips.

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.

Steps:

• Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
• Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
• Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
• Remove from heat and stir in reserved chorizo and half the cheese until melted.
• Preheat broiler with rack about 6 inches from heat.
• Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
• Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
• Serve with tortilla chips.

Steps:

• Preheat the oven to 375°F. Brush peppers with olive oil and season with salt and pepper. Place in the oven on a rimmed baking sheet. Rotate until charred on all sides, about 15 to 17 minutes. Remove from oven and place roasted chile peppers in a bowl, covered tightly with plastic wrap. Let sit for 15 minutes to allow the skin to loosen. Peel and halve each chile pepper. Remove seeds and chop roughly.
• Place the chopped poblanos, along with the remaining ingredients, in a blender or food processor and puree until smooth. Season with salt & pepper to taste. This can be made up to 8 hours in advance and refrigerated.
• Preheat the broiler.
• Melt butter in an 8-inch cast iron pan over medium heat. (If not using a cast iron pan, see NOTE below.) Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, until slightly thickened. Remove pan from heat and season with the salt and pepper. Stir in the grated Monterey Jack cheese. Evenly place the slices of goat cheese over the top.
• Place the pan under the broiler and, keeping a close watch to prevent burning, broil until cheese is golden brown on top. Remove from oven. Immediately drizzle with the poblano vinaigrette or spoon it over the top. Sprinkle with the chopped cilantro. Serve with chips for dipping.
• NOTE: If you don't have a small cast iron pan, use a medium-sized saucepan on the stovetop. After mixing in the Monterey Jack cheese, transfer to an ovenproof (and broil proof) serving dish and top with goat cheese slices. Proceed as directed.