- 30 mins
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
Preparation
Step 1
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.