Goat Cheese Queso Fundido with Roasted Green Chile Sauce and Blue Corn Tortilla Chips Recipe

Goat Cheese Queso Fundido with Roasted Green Chile Sauce and Blue Corn Tortilla Chips

• Difficulty: Intermediate
• Servings: 4
• Nutritional Information per Serving (1 of 4): Calories 1060, Total Fat 92 g, Saturated Fat 34 g, Carbohydrates 22 g, Dietary Fiber 3 g, Sugar 7 g, Protein 39 g, Cholesterol 128 mg, Sodium 896 mg
• Total Time: 1 hr 5 min (including cooling time)
• Active Time: 35 min

Indulge in this irresistible staple from Mesa Grill's tables in New York, Las Vegas, and the Bahamasa piping hot, bubbling masterpiece of cheese paired with a smoky roasted poblano vinaigrette and crispy blue corn chips that will have everyone reaching for more.

Crisp Fried Tortillas:

• Neutral oil such as avocado or canola for deep-frying
• Four 6-inch blue corn tortillas, cut into triangles
• Kosher salt

Poblano Vinaigrette:

• 2 poblano chiles
• 1 tablespoon red wine vinegar
• 1 large garlic clove, roughly chopped
• 1 teaspoon honey
• 1/4 cup neutral oil like avocado or canola
• Kosher salt and freshly ground black pepper

Queso Fundido:

• 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 black pepper
• 8 ounces goat cheese, sliced into 8 rounds
• 2 tablespoons chopped fresh cilantro

Special Equipment:

• Deep-fry thermometer

1. Prepare the fried tortillas: Fill a large cast-iron skillet halfway with oil and heat over medium-high heat until it reaches 375F on a deep-fry thermometer. Place a wire rack on a baking sheet. Fry the tortilla triangles in two batches, turning occasionally, until the edges start to brown, about 1 to 2 minutes. Use a slotted spoon to move the tortillas to the rack and season immediately with salt. Set aside on a plate.
2. Make the vinaigrette: Preheat the oven to 425F. Roast the poblano chiles on a baking sheet, turning occasionally, until charred and blistered, roughly 15 minutes. Transfer them to a bowl, cover to steam for about 5 minutes. Once cooled enough to handle, peel, seed, and roughly chop the chiles.
3. Place the roasted poblanos, red wine vinegar, garlic, honey, and oil into a blender and puree until smooth. Season with salt and pepper to taste.
4. Prepare the queso fundido: Position an oven rack in the highest slot and preheat the broiler.
5. In a medium saucepan over medium heat, melt the butter. Whisk in the flour until combined, about 1 minute. Gradually whisk in the milk, cooking until slightly thickened, about 5 minutes. Remove from heat and stir in the Monterey Jack cheese.
6. Season with 1/4 teaspoon salt and freshly ground black pepper to taste.
7. Transfer the cheese mixture to an 8-inch cast-iron skillet and arrange the goat cheese slices on top. Broil until golden and bubbling in spots, approximately 7 minutes. Drizzle with the roasted poblano vinaigrette (use as much as you like) and sprinkle with chopped cilantro. Serve alongside the crispy fried tortillas for an unforgettable dip that captures the magic of Mesa Grill.

Photograph by Johnny Miller

Adapted from "Bobby Flay: Chapter One" by Bobby Flay with Emily Timberlake 2024 by Boy Meets Grill. Photograph Johnny Miller. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.