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
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.
POBLANO AND CORN QUESO FUNDIDO (FONDUE)
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
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!
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
Provided by Food Network
Categories main-dish
Yield 6 servings as an appetizer
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Slice chiles and peppers into 3-inch julienne strips, toss together and set aside. Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
QUESO FUNDIDO
Make and share this Queso Fundido recipe from Food.com.
Provided by Never Trust a Skinn
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F and lightly spritz an oven-safe bowl or dish with cooking spray (Pam).
- Cover the bottom of prepared dishl with salsa.
- Add half the Velveeta cubes, then the sausage on top, then 1/2 cup salsa, then the rest of the Velveeta cubes on top of that, then sprinkle with the jack cheese.
- Bake in oven for 20 minutes until bubbly.
- Remove and sprinkle with the green onions.
- Serve with tortilla chips.
Nutrition Facts : Calories 266.5, Fat 21.3, SaturatedFat 10.8, Cholesterol 59.9, Sodium 845.6, Carbohydrate 3.4, Sugar 2.3, Protein 14.8
QUESO FUNDIDO
This is a variation of Bobby Flay's recipe for queso dip. Different than most. It is a hit a parties and great with margaritas and is a bit easier than the original!
Provided by KathyP53
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring wine to simmer in double boiler.
- Add grated cheeses, stirring until completely melted.
- Add remaining ingredients and cook for 5 minutes, stirring frequently.
- Pour into fondue dish and serve with tortilla chips.
Nutrition Facts : Calories 609.7, Fat 46.6, SaturatedFat 25.8, Cholesterol 128.7, Sodium 1253.5, Carbohydrate 4.3, Fiber 0.2, Sugar 2.1, Protein 35.6
QUESO FUNDIDO WITH CHORIZO
Talk about party food! How can you miss with a name like "Fundido"?! This makes enough for a crowd!
Provided by KathyP53
Categories Cheese
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Char chilies directly over gas flame or in broiler until blackened on all sides.
- Enclose inpaper bag 10 minutes.
- Peel, seed, and coarsely chop chiles.
- Saute sausage and garlic in very large skillet over medium high heat unti browned, breaking into pieces, about 20 minutes.
- Add green onions; stir until wilted, about 5minutes.
- Remove from heat.
- Mix in cilantro and poblano chiles.
- Toss both cheeses and cornstarch in large bowl until coated.
- Bring 2 cups broth to simmer in large pot over medium-high heat.
- Add cheese by cupfuls, whisking until each addition is almost melted before adding the next.
- Remove from heat.
- Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if too thick. Season with salt and pepper.
- Transfer to bowl; serve with tortilla chips.
Nutrition Facts : Calories 339.8, Fat 26, SaturatedFat 13.3, Cholesterol 72.7, Sodium 692.3, Carbohydrate 5.3, Fiber 0.7, Sugar 1.5, Protein 21.2
TRADITIONAL QUESO FUNDIDO
Easy appetizer or even light meal. Melted chihuahua cheese over fresh pico de gallo. Can buy fresh salsa or pico de gallo from deli. I prefer to put in warm torillas or can be served with tortilla chips. Meant to be eaten right out of the oven or shortly after, cheese will firm up if left out too long. Soooo Good!!
Provided by anonymous
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- In a pie plate, spray lightly with cooking spray and drizzle lightly with oil.
- Spread Picco De Gallo and chorizo (opt) in pie pan.
- Layer Chihuahua Cheese (and quesidilla cheese) on top.
- Place in over until cheese is throughly melted (place under broiler to brown a slight bit).
- Serve in warm torillas.
Nutrition Facts : Calories 443.4, Fat 33.8, SaturatedFat 21.4, Cholesterol 119.2, Sodium 704.8, Carbohydrate 10.6, Fiber 1, Sugar 8.7, Protein 25.2
SLOW COOKER QUESO FUNDIDO
Make and share this Slow Cooker Queso Fundido recipe from Food.com.
Provided by Oshannon
Categories Mexican
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside.
- Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks.
- While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well.
- When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture.
- Cut the queso quesadilla into small chunks.
- In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.
Nutrition Facts : Calories 7.7, Sodium 1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 0.3
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