Mesa Grill Queso Fundido Recipes

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:

• 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:

• 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:

• Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese 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:

• 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.

Steps:

• 1) Prepare Roasted Poblano Vinaigrette 2) Preheat broiler and sauce pan over MEDIUM heat 3) Melt butter and add flour and whisk and cook for 1 minute 4) Whisk in milk and cook until slightly thickened 5) Remove from heat and stir in Monterey Jack cheese and salt and pepper 6) Scrape mixture into 8" pan and top with goat cheese slices. Make sure goat cheese slices are not too chick so that they properly melt 7) Broil about 6" away so cheese does not burn but broil for a while until cheese is brownish and bubbly 8) Drizzle with Poblano Vinaigrette and sprinkle with Cilantro then serve with chips