I adapted this from Bobby Flay's Bold Flavors cookbook.
Make the poblano vinaigrette:
Roast the poblanos by brushing with oil and seasoning with salt and pepper. Then roast in the oven, rotating until charred all over, for a total of 20 to 30 minutes. Place in a bowl and cover with plastic wrap for 15 minutes. Peel and seed the peppers.
Combine roasted poblanos, 2 tablespoons water, vinegar, garlic, honey, oil, and salt and pepper (to taste) in a blender and puree until smooth.
Make the queso fundido:
Preheat broiler.
Melt butter and whisk in flour and cook 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in grated Monterrey Jack cheese and season with salt and pepper.
Place in cast iron pan and place slices of goat cheese (8 to 10 slices or crumble all over) on top of cheese. Place under broiler and broil until golden. Remove from oven and drizzle with vinaigrette and sprinkle chopped cilantro over top.
Serve with chips or tortillas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 557 | ||
Calories from Fat: 395 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.9g | 58 % | |
Saturated Fat 28.6g | 143 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 123.5mg | 38 % | |
Sodium 758.1mg | 26 % | |
Potassium 256.1mg | 7 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.7g | ||
Protein 34g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 557
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