QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE
Provided by Bobby Flay
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
QUESO FUNDIDO CON POBLANO
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.
QUESO FUNDIDO
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the seeds in. If your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs.
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Bean Cheese Appetizer Broil Super Bowl Cinco de Mayo Sausage Poker/Game Night Party Monterey Jack Chile Pepper Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings (appetizer)
Number Of Ingredients 12
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.
QUESO FUNDIDO
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
SUPER BOWL: QUESO FUNDIDO WITH ROASTED POBLANO PEPPERS AND CHORIZO
Number Of Ingredients 13
Steps:
- 1. Roast Peppers under broiler, turning frequently, until blistered and blackened on all sides. [6-8 minutes] Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off the skin. Cut off the stem ends and remove seeds. Chop into1/2 inch pieces and set aside.
- 2. In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer the chorizo to a paper towel linedplate. Set aside. In the same pot, add oil, onion and garlic and cook over medium-low heat until onion is translucent. 5-7 minutes. Add tomatoes and reserved peppers and cook.stirring occasionally, until most of the tomato juices have evaporated, about 2 minutes.. Sprinkle flour over the tomato mix and cook, stirring constantly for 3 minutes. Stir in beer and increase heat to medium high, stirring occasionally until the mixture boils.
- 3. Reduce to low heat and whisk in cheeses, 1 cup at a time, until the mix is smooth. Put in warmer [crock pot on low will do] and add chorizo and cilantro. Mix ands serve with tortilla chips.
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