Goat Cheese Queso Fundido Fondue 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:

• Place the goat cheese in a small saucepan over low heat. Pour in the heavy cream and white wine, then add the thyme leaves and some black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off, 8 to 10 minutes. The fondue will be thick and creamy. Remove from the heat and stir in the chives.
• Drizzle the honey over the fondue and serve warm with apples, grapes and sourdough bread for dipping.

Steps:

• In a medium pot, heat up the chicken stock until boiling.
• Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Season with a pinch of salt. Add the flour and saute briefly. Add the simmering stock to the onion mixture and whisk until there are no lumps and the stock is fully incorporated. Add the cheese and cook, whisking, until incorporated. Stir in the corn and poblanos.
• Pour the mixture into a fondue pot and serve immediately with warm tortillas heated directly over a gas burner. Add cilantro leaves as a garnish and enjoy!

Steps:

• Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

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:

• Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended. Remove from the heat and stir in the mustard and Marc. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper.

Steps:

• Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

Steps:

• If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
• Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave.
• Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute.
• Serve with chips , tortillas, bread or veggies for dipping.