Goat Cheese Queso Fundido Fondue Food

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GOAT CHEESE FONDUE



Goat Cheese Fondue image

Provided by Trisha Yearwood

Categories     appetizer

Time 25m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 10

20 ounces goat cheese, at room temperature
1/2 cup heavy cream
1/2 cup white wine, such as Pinot Grigio
2 teaspoons fresh thyme leaves
Freshly cracked black pepper
2 tablespoons chopped fresh chives
4 teaspoons honey
2 Gala apples, cut into wedges
1/2 pound red seedless grapes
1/2 loaf sourdough bread, cut into 1-inch chunks

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.

QUESO FONDUE



Queso Fondue image

Provided by Bobby Flay

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 20

2 poblano chiles
1 jalapeno chile
Canola oil, for oiling the chiles
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 cups whole milk, heated
Pinch chile de arbol powder or cayenne pepper
3 ounces grated Monterey Jack cheese
2 ounces grated white Cheddar (see Cook's Note)
1/4 cup freshly grated Parmigiano-Reggiano
Pickled Red Onions, recipe follows
Chopped fresh cilantro leaves, for garnish
Tortilla chips, corn tortillas and radishes, for serving
2 large red onions, peeled and thinly sliced
1 tablespoon plus 1/4 cup olive oil
3 cups red wine vinegar
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme plus 2 tablespoons chopped fresh thyme leaves

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.

GOAT CHEESE FONDUE ON COUNTRY-STYLE BREAD



Goat Cheese Fondue on Country-Style Bread image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 10

3 small crottins de Chavignol, or about 7 ounces Montrachet cheese
3 1/2 pounds Gruyere or Swiss cheese
1/4 cup, plus 1 tablespoon dry white wine, such as Chablis or Macon
1 clove garlic
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons strong Dijon mustard
2 tablespoons Marc de Bourgogne, Grappa or Cognac
6 thick slices country-style bread
6 sprigs fresh savory or thyme
Freshly ground white pepper

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.

QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE



Queso Fundido With Roasted Poblano Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 poblano chile peppers
1 tablespoon red wine vinegar
1 large clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces monterey jack cheese, grated (about 3 cups)
Kosher salt and freshly ground pepper
8 ounces goat cheese, sliced into 8 rounds
2 tablespoons chopped fresh cilantro
Multicolored tortilla chips, for serving

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



Queso Fundido image

Provided by Bobby Flay

Categories     appetizer

Number Of Ingredients 8

1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound Monterey Jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper

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.

QUESO FUNDIDO



Queso Fundido image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 30m

Yield enough for 8 people

Number Of Ingredients 10

1 cup white wine
1/2 pound mozzarella, grated
1/2 pound Monterey jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper
Flour tortillas, for serving
Blue corn tortilla chips, for serving

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.

MEXICAN QUESO FUNDIDO OR MEXICAN FONDUE



Mexican Queso Fundido or Mexican Fondue image

We have probably all had those melted cheese dips that are so popular in Mexican restaurants. This is a much more authentic version yet still simple and yummy. This makes a complete meal that is tasty and FUN! Soyrizo is the Soy based vegetarian version of chorizo. If you have an aversion to cooking with beer you can use some broth in place of the beer. The beer really does impart a special flavor that is unmatched. You could probably use a non-alcoholic beer as well. You could also su the canned chilies and fresh tomatoes with a can of Rotel undrained.

Provided by Mamas Kitchen Hope

Categories     High In...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup beer, anything but dark beer
1/2 lb oaxaca cheese, grated or 1/2 lb mozzarella cheese
1 lb asadero cheese or 1 lb muenster cheese, grated
4 ounces green chilies, chopped (you can find these in a can- for authentic Mexican use poblano's- you can get these canned too)
1/4 lb chorizo sausage (optional) or 1/4 lb soy chorizo (optional)
1/2 cup tomatoes, chopped
4 garlic cloves, minced
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 651.6, Fat 48.2, SaturatedFat 30.6, Cholesterol 178.8, Sodium 1121.2, Carbohydrate 11.6, Fiber 0.8, Sugar 7, Protein 39.7

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