Best 2 Bobby Flays Queso Fundido With Roasted Poblano Vinaigrette Recipes

For those seeking a culinary adventure that blends bold flavors with a hint of smokiness, Bobby Flay's Queso Fundido with Roasted Poblano Vinaigrette is an absolute must-try. This tantalizing dish features a velvety blend of melted cheeses, elevated by roasted poblano peppers and a vibrant vinaigrette. Each bite promises a symphony of textures and flavors, from the gooey cheese to the crispy tortilla chips and the tangy vinaigrette. Whether you're hosting a gathering or simply seeking a delightful meal, Bobby Flay's Queso Fundido with Roasted Poblano Vinaigrette is sure to impress and satisfy your taste buds.

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BOBBY FLAY'S QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE RECIPE - (4.3/5)

Bobby Flay's Queso Fundido with Roasted Poblano Vinaigrette Recipe - (4.3/5) image

Provided by á-42947

Number Of Ingredients 16

Ingredients

FOR VINAIGRETTE:
2 poblano chile peppers
1 TBSP red wine vinegar
1 large clove chopped garlic
1 tsp. honey
1/4 cup canola oil
kosher salt and freshly ground pepper
FOR QUESO:
1 TBSP unsalted butter
1 TBSP all purpose flour
1 cup whole milk
12 oz. monterey jack cheese (grated, about 3 cups)
kosher salt and freshly ground pepper
8 oz. goat cheese (sliced into 8 rounds
2 TBSP chopped fresh cilantro
multicolored tortilla chips for serving

Steps:

1. Make the vinaigrette: Preheat oven to 425 degrees. Put the poblanos on the bakin sheet and roast, turning until browned, about 15 minutes. Transfer to bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop. 2. Combine the roasted poblanos, vinegar, garlic, honey canola oil and 2 TBSP water in a blender; puree until smooth. Season with salt and pepper 3. Make the queso: Melt the butter in mediumsaucepan 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 tsp. salt and pepper to taste. Turn on the broiler 4. Scrape the cheese mixture into an 8 in cast iron pan and arrange goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.

GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE

Grilled Steak Salad with Poblano Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 25

Ingredients

4 rib eye steaks (6 ounces each)
1 cup Mesa Steak sauce, recipe follows
Salt and freshly ground pepper
1 vidalia onion, peeled and sliced into 1/2 inch thick slices
4 plum tomatoes, sliced in half
Olive oil
8 cups baby spinach, washed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Poblano Vinaigrette, recipe follows
1 cup ketchup
1/4 cup horseradish
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Salt and freshly ground white pepper
2 poblano pepers, roasted, peeled and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
Salt and freshly ground pepper

Steps:

Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare . Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
Mix together in a small bowl until combined. Season with salt and pepper to taste.
Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smoooth. Add the honey and season to taste with salt and pepper.

Tips:

Choose ripe, flavorful poblano peppers. Look for peppers that are dark green and have smooth, unblemished skin.
Roast the poblano peppers until the skin is charred and blistered. This will help to bring out their smoky flavor.
Remove the seeds and stems from the poblano peppers before chopping them. This will help to reduce their bitterness.
Use a good quality cheese for the queso fundido. A Mexican melting cheese, such as Oaxaca or Chihuahua, will work best.
Garnish the queso fundido with your favorite toppings. Some popular options include pico de gallo, guacamole, and sour cream.

Conclusion:

Bobby Flay's Queso Fundido with Roasted Poblano Vinaigrette is a delicious and easy-to-make appetizer that is perfect for any occasion. The roasted poblano peppers add a smoky flavor to the queso fundido, while the vinaigrette adds a bright and tangy touch. This dish is sure to be a hit with your friends and family.