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Queso Fundido



QUESO FUNDIDO
Mesa Grill Recipe

Roux:
1 tablespoon butter
1 tablespoon flour

Sauce:
1 cup Milk
12 oz grated Monterey Jack Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces goat cheese cut in slices

Topped:
Mesa Grill Roasted Poblano Vinaigrette (Recipe Below)
2 tablespoons Chopped Cilantro

Serve With:
Blue and White Corn Tortilla Chips

Prepare Roasted Poblano Vinaigrette: Preheat broiler and sauce pan over MEDIUM heat.
Melt butter and add flour and whisk and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in Monterey Jack cheese and salt and pepper.

Scrape mixture into 8 inch pan and top with goat cheese slices.  Make sure goat cheese slices are not too chick so that they properly melt. Broil about 6 inches away so cheese does not burn but broil for a while until cheese is brownish and bubbly. Drizzle with Poblano Vinaigrette and sprinkle with Cilantro then serve with chips. Serves 4.

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