Queso Fundido With Charred Poblanos And Sides Recipes

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QUESO FUNDIDO WITH CHARRED POBLANOS AND SIDES



Queso Fundido With Charred Poblanos and Sides image

Make and share this Queso Fundido With Charred Poblanos and Sides recipe from Food.com.

Provided by Food.com

Categories     Cheese

Time 1h30m

Yield 4-6 appetizer servings

Number Of Ingredients 23

2 poblano chiles
1 tablespoon vegetable oil
1/2 Spanish onion, thinly sliced
kosher salt
12 ounces fingerling potatoes
fresh ground black pepper
olive oil, for drizzling
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 head garlic, cloves smashed and peeled
1 lb grape tomatoes
1 tablespoon sugar
balsamic vinegar, for drizzling
2 teaspoons butter
1 tablespoon all-purpose flour
1 cup milk
8 ounces monterey jack cheese, shredded
8 ounces provolone cheese, shredded
4 ounces high-quality aged cow's milk cheese, such as Beecher's Flagship Cheese, shredded
4 ounces processed cheese, such as Velveeta
sweet gherkin, for serving
1 baguette, sliced, for serving
sweet dried sopressata, sliced, for serving

Steps:

  • For the charred poblanos and sides:.
  • Preheat the oven to 375 degrees F. Put the poblanos directly on top of the burner on high heat, turning with tongs until completely charred black, about 5 minutes. Place in a bowl and cover with a dish towel for 10 minutes. Rub off the skin with your hands or a paper towel, remove the seeds and cut into strips. Reserve.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add in the onions, sprinkle with salt and saute until caramelized, stirring often, 25 to 30 minutes. Reserve.
  • Meanwhile, halve the fingerling potatoes and toss in a bowl with olive oil, half of the thyme, the rosemary and half of the garlic, and sprinkle with salt and pepper. Roast on a baking sheet at until golden brown, 25 to 30 minutes.
  • Toss the grape tomatoes with olive oil, salt, the sugar, the remaining 2 sprigs thyme and half head garlic and drizzle with balsamic vinegar. Roast on a baking sheet until softened and beginning to char, 15 to 20 minutes.
  • For the queso fundido:.
  • Increase the oven to 400 degrees F. Melt the butter in a saucepot over medium heat, and then stir in the flour and cook, 2 minutes. Add the milk and cook until thickened, whisking occasionally, 8 minutes. Turn off the heat, add the cheeses and combine well. The mixture will be dough-like; it won't get oozy until it gets in the oven.
  • Transfer the mixture to a 10-inch cast-iron skillet or shallow baking dish, and spread evenly. Bake 6 minutes, stir and bake another 6 minutes, then stir again. Put under the broiler until the cheese is browned in spots. Serve immediately with the dipping sides of the roasted poblanos, caramelized onions, roasted fingerlings and tomatoes, gherkins, slices of baguette and dried sausage.
  • Cook's Note:.
  • If you don't have a gas burner, you can char your poblanos under the broiler as well.

Nutrition Facts : Calories 1573, Fat 60, SaturatedFat 34.4, Cholesterol 142.8, Sodium 2935.5, Carbohydrate 184.2, Fiber 10.5, Sugar 18.3, Protein 76.8

POBLANO AND CORN QUESO FUNDIDO (FONDUE)



Poblano and Corn Queso Fundido (Fondue) image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

3 cups chicken stock
1 tablespoon butter
1/2 onion, thinly sliced
Kosher salt
1/4 cup all-purpose flour
4 cups shredded Monterey Jack cheese
1 cup corn
6 poblano chiles, charred, stemmed, seeded and cut into strips (see Cook's Note)
Corn tortillas, for serving
Fresh cilantro leaves, for garnish

Steps:

  • In a medium pot, heat up the chicken stock until boiling.
  • Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Season with a pinch of salt. Add the flour and saute briefly. Add the simmering stock to the onion mixture and whisk until there are no lumps and the stock is fully incorporated. Add the cheese and cook, whisking, until incorporated. Stir in the corn and poblanos.
  • Pour the mixture into a fondue pot and serve immediately with warm tortillas heated directly over a gas burner. Add cilantro leaves as a garnish and enjoy!

QUESO FUNDIDO CON POBLANO



Queso Fundido Con Poblano image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 cup shredded queso fresco
1 cup shredded white cheddar
1 cup shredded mozzarella
1 cup crumbled goat cheese
1 cup cooked crumbled chorizo sausage
Diced roasted poblano peppers
Corn tortillas
Stuffed roasted pepper, garnish, optional

Steps:

  • Combine all the ingredients in an oven-proof dish on a baking sheet and melt in the oven. Serve with corn tortillas, garnished with a whole stuffed roasted pepper.

SLOW COOKER QUESO FUNDIDO



Slow Cooker Queso Fundido image

Make and share this Slow Cooker Queso Fundido recipe from Food.com.

Provided by Oshannon

Categories     Mexican

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

8 ounces , queso quesadilla
1 poblano chile
1 small white onion
4 ounces tequila (optional)
8 ounces , fresh salsa mexicana
tortilla chips, for dipping

Steps:

  • Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside.
  • Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks.
  • While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well.
  • When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture.
  • Cut the queso quesadilla into small chunks.
  • In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.

Nutrition Facts : Calories 7.7, Sodium 1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 0.3

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