QUESO FONDUE
Provided by Bobby Flay
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
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
This cast iron skillet queso fundido with Oaxaca cheese, Monterey Jack, roasted poblano pepper, and Mexican chorizo, is the ultimate party dip. This easy queso fundido recipe only has 4 ingredients, but is packed full of flavor.
Provided by Stephanie
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Put oven on high broil, and place a whole poblano pepper on a small sheet pan. Broil until it's charred on each side (about 10 minutes total). Remove from oven and cover with foil, allow the pepper to steam for 5 minutes, this helps the skin easily peel off. Peel the skin off the poblano pepper, then dice, discarding the seeds.
- Preheat oven to 400F degrees
- In a cast iron skillet, over medium/high heat, add in the chorizo. Cook the chorizo fully through, breaking it up into smaller pieces as it cooks. Use a slotted spoon and set aside.
- Lower the heat to medium, add in avocado oil, diced onion and roasted poblano peppers. Sauté until the onion becomes translucent, about 4 minutes. Add onion and poblanos to the chorizo bowl and mix together.
- Turn the heat off and add half the grated cheese to the bottom of the skillet evenly. On top of the cheese, add in the chorizo, onion, poblano mix, and evenly spread. Add the rest of the cheese on top.
- Place in the oven for 8-10 minutes, until the cheese is browned and bubbling.
- Remove from the oven, garnish with cilantro and roma tomatoes, and serve immediately in the cast iron skillet.
- Use tortilla chips or scoop the queso fundido into warmed tortillas. Enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 738 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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
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
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.
QUESO FUNDIDO WITH CHARRED POBLANOS AND SIDES
Make and share this Queso Fundido With Charred Poblanos and Sides recipe from Food.com.
Provided by Food.com
Categories Cheese
Time 1h30m
Yield 4-6 appetizer servings
Number Of Ingredients 23
Steps:
- For the charred poblanos and sides:.
- Preheat the oven to 375 degrees F. Put the poblanos directly on top of the burner on high heat, turning with tongs until completely charred black, about 5 minutes. Place in a bowl and cover with a dish towel for 10 minutes. Rub off the skin with your hands or a paper towel, remove the seeds and cut into strips. Reserve.
- Heat the vegetable oil in a large skillet over medium-high heat. Add in the onions, sprinkle with salt and saute until caramelized, stirring often, 25 to 30 minutes. Reserve.
- Meanwhile, halve the fingerling potatoes and toss in a bowl with olive oil, half of the thyme, the rosemary and half of the garlic, and sprinkle with salt and pepper. Roast on a baking sheet at until golden brown, 25 to 30 minutes.
- Toss the grape tomatoes with olive oil, salt, the sugar, the remaining 2 sprigs thyme and half head garlic and drizzle with balsamic vinegar. Roast on a baking sheet until softened and beginning to char, 15 to 20 minutes.
- For the queso fundido:.
- Increase the oven to 400 degrees F. Melt the butter in a saucepot over medium heat, and then stir in the flour and cook, 2 minutes. Add the milk and cook until thickened, whisking occasionally, 8 minutes. Turn off the heat, add the cheeses and combine well. The mixture will be dough-like; it won't get oozy until it gets in the oven.
- Transfer the mixture to a 10-inch cast-iron skillet or shallow baking dish, and spread evenly. Bake 6 minutes, stir and bake another 6 minutes, then stir again. Put under the broiler until the cheese is browned in spots. Serve immediately with the dipping sides of the roasted poblanos, caramelized onions, roasted fingerlings and tomatoes, gherkins, slices of baguette and dried sausage.
- Cook's Note:.
- If you don't have a gas burner, you can char your poblanos under the broiler as well.
Nutrition Facts : Calories 1573, Fat 60, SaturatedFat 34.4, Cholesterol 142.8, Sodium 2935.5, Carbohydrate 184.2, Fiber 10.5, Sugar 18.3, Protein 76.8
Z TEJAS' ROASTED POBLANO QUESO FUNDIDO
Make and share this Z Tejas' Roasted Poblano Queso Fundido recipe from Food.com.
Provided by Karen in MA
Categories Southwestern U.S.
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the salsa or wine to a simmer in a double boiler.
- Add the 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 corn chips.
Nutrition Facts : Calories 586.2, Fat 45.5, SaturatedFat 26.2, Cholesterol 127.7, Sodium 1512.7, Carbohydrate 10.7, Fiber 2, Sugar 4.3, Protein 34.7
GOAT CHEESE QUESO FUNDIDO (FONDUE)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.
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QUESO FUNDIDO - ISABEL EATS
From isabeleats.com
5/5 (1)Total Time 30 minsCategory AppetizerCalories 262 per serving
- Preheat oven to 400ºF. In a medium bowl, combine the shredded oaxaca and monterey jack cheeses. Set aside.
- Heat a large cast iron skillet over medium-high heat. Add the chorizo and crumble with a spoon, cooking for 5-7 minutes until the sausage has browned.
- Remove any excess fat left in the skillet from the chorizo and place the skillet back over medium-high heat.
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From foodandwine.com
4/5 (404)Author Justin ChappleCuisine Tex MexTotal Time 30 mins
- In a blender, puree half of the corn with 1/2 cup of water until smooth. Strain the puree through a fine sieve into a medium bowl.
- In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn and a pinch of salt and cook over moderate heat, stirring, until softened and barely browned, about 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the corn puree and cook, stirring, until bubbling, about 2 minutes. Add the cheese and cook over low heat, stirring, until melted. Season with salt and garnish with cilantro, radish and jalapeño. Serve hot, with tortilla chips.
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