WOW! Loved, loved, loved it (and it got great reviews from all my spicy loving friends). The poblano vinaigrette is amazing and made the queso special. Leftovers warmed up nicely and still had wonderful flavor. I will make this again in a heartbeat.
Here are the roasted poblanos. Aren't they pretty?
QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE
1 TBS unsalted butter
1 TBS all-purpose flour (I used wheat)
1 cup whole milk
3 cups grated Monterey Jack cheese
1/4 tsp kosher salt1/8 tsp freshly ground pepper
8 ounces fresh goat cheese, cut into 8 slices (I used 8 ounces of crumbled)
Roasted Poblano Vinaigrette (recipe follows)
2 TBS chopped fresh cilantro
1. Preheat the broiler
2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute. Whisk in the milk and cooked until slightly thickened. Remove from heat and stir in the Monterey Jack cheese; season with the salt and pepper.
3. Scrape the mixture into an 8-inch cast iron skillet and place slices of goat cheese over top. Pu the pan under the broiler and brown until the goat cheese is golden on top. Remove from the over an drizzle with the poblano vinaigrette and sprinkle with cilantro. Serve with chips.
Roasted Poblano Vinaigrette
2 poblano chilies, roasted, peeled, seeded, and chopped
2 TSB cold water
1 TBS red wine vinegar
1 clove garlic, chopped
1 tsp honey
1/4 cup canola oil
salt and pepper to taste
Combine everything in a blender and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
Next week we will tackle a recipe from Bobby and Jamie Deen - no recipes on FN (although you can do a search for "Lady and Sons" and can find some) so you can do a Paula Deen recipe instead (it's a long time until we get to her again and she has a TON of recipes :) If you have one of their cookbooks, feel free to use a recipe from there! - post October 14, 2009
Can't wait to see what you are cooking!