Mesa Grill Recipe
1 tablespoon butter
1 tablespoon flour
1 cup Milk
12 oz grated Monterey Jack Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces goat cheese cut in slices
Mesa Grill Roasted Poblano Vinaigrette (Recipe Below)
2 tablespoons Chopped Cilantro
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.