Bobby Flays Queso Fundido Recipes

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BOBBY FLAY'S QUESO SAUCE



Bobby Flay's Queso Sauce image

Bobby Flay's Queso Sauce

Provided by The Rachael Ray Staff

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
or more if needed
3/4 pound Chihuahua or Monterey Jack cheese
coarsely grated (about 3 cups)
3 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly grated black pepper

Steps:

  • Melt the butter in a small saucepan over medium heat
  • Whisk in the flour and cook for 1 minute
  • Add the milk, increase heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes
  • Remove from the heat and whisk in the Chihuahua cheese until melted
  • Stir in the Parmesan and season with salt and pepper
  • Thin with additional milk if needed
  • Keep warm

QUESO FUNDIDO



Queso Fundido image

No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the seeds in. If your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs.

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Bean     Cheese     Appetizer     Broil     Super Bowl     Cinco de Mayo     Sausage     Poker/Game Night     Party     Monterey Jack     Chile Pepper     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings (appetizer)

Number Of Ingredients 12

2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 red bell pepper, finely chopped
1 fresh jalapeño or Serrano chile, seeded, if desired, and finely chopped
1 teaspoon sweet paprika
1 (14- to 15-ounce) can refried pinto beans
3/4 cup water
8 ounces Manchego or Monterey Jack cheese, coarsely grated (2 1/4 cups)
Accompaniment:
Corn tortilla chips

Steps:

  • Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
  • Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
  • Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
  • Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
  • Remove from heat and stir in reserved chorizo and half the cheese until melted.
  • Preheat broiler with rack about 6 inches from heat.
  • Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
  • Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
  • Serve with tortilla chips.

QUESO FUNDIDO



Queso Fundido image

Provided by Bobby Flay

Categories     appetizer

Number Of Ingredients 8

1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound Monterey Jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper

Steps:

  • Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE



Queso Fundido With Roasted Poblano Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 poblano chile peppers
1 tablespoon red wine vinegar
1 large clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
Kosher salt and freshly ground pepper
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 pepper
8 ounces goat cheese, sliced into 8 rounds
2 tablespoons chopped fresh cilantro
Multicolored tortilla chips, for serving

Steps:

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

QUESO FUNDIDO



Queso Fundido image

This is a variation of Bobby Flay's recipe for queso dip. Different than most. It is a hit a parties and great with margaritas and is a bit easier than the original!

Provided by KathyP53

Categories     Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup white wine
1/2 lb mozzarella cheese, grated
1/2 lb monterey jack cheese, grates
1/2 lb goat cheese, crumbled
2 pickled jalapeno peppers, finely chopped
1/4 lb chorizo sausage, sauteed in nonstick skillet and finely chopped
1/2 teaspoon garlic powder
salt & freshly ground black pepper

Steps:

  • Bring wine to simmer in double boiler.
  • Add grated cheeses, stirring until completely melted.
  • Add remaining ingredients and cook for 5 minutes, stirring frequently.
  • Pour into fondue dish and serve with tortilla chips.

Nutrition Facts : Calories 609.7, Fat 46.6, SaturatedFat 25.8, Cholesterol 128.7, Sodium 1253.5, Carbohydrate 4.3, Fiber 0.2, Sugar 2.1, Protein 35.6

BOBBY FLAY'S QUESO FUNDIDO



Bobby Flay's Queso Fundido image

Number Of Ingredients 13

2 poblano chiles, roasted, peeled, seeded and chopped
1 tablespoon red wine vinegar
1 clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups monterey jack cheese, grated
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces fresh goat cheese, sliced
2 tablespoons cilantro, chopped

Steps:

  • Preheat the oven to 375°F. Brush peppers with olive oil and season with salt and pepper. Place in the oven on a rimmed baking sheet. Rotate until charred on all sides, about 15 to 17 minutes. Remove from oven and place roasted chile peppers in a bowl, covered tightly with plastic wrap. Let sit for 15 minutes to allow the skin to loosen. Peel and halve each chile pepper. Remove seeds and chop roughly.
  • Place the chopped poblanos, along with the remaining ingredients, in a blender or food processor and puree until smooth. Season with salt & pepper to taste. This can be made up to 8 hours in advance and refrigerated.
  • Preheat the broiler.
  • Melt butter in an 8-inch cast iron pan over medium heat. (If not using a cast iron pan, see NOTE below.) Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, until slightly thickened. Remove pan from heat and season with the salt and pepper. Stir in the grated Monterey Jack cheese. Evenly place the slices of goat cheese over the top.
  • Place the pan under the broiler and, keeping a close watch to prevent burning, broil until cheese is golden brown on top. Remove from oven. Immediately drizzle with the poblano vinaigrette or spoon it over the top. Sprinkle with the chopped cilantro. Serve with chips for dipping.
  • NOTE: If you don't have a small cast iron pan, use a medium-sized saucepan on the stovetop. After mixing in the Monterey Jack cheese, transfer to an ovenproof (and broil proof) serving dish and top with goat cheese slices. Proceed as directed.

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

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.

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