Bobby’s Goat Cheese Queso Fundido

Goat Cheese Queso Fundido was on almost *every* table at Bobby Flay’s restaurant, Mesa Grill! Now, you can make it at home 😍

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Goat Cheese Queso Fundido with Roasted Green Chile Sauce and Blue Corn Tortilla Chips
Recipe Courtesy of Bobby Flay
Level: Intermediate
Total: 1 hr 5 min (includes cooling time)
Active: 35 min
Yield: 4 servings

Ingredients

Crisp Fried Tortillas:
Neutral oil, such as avocado or canola, for deep-frying
Four 6-inch blue corn tortillas, cut into triangles
Kosher salt

Poblano Vinaigrette:
2 poblano chiles
1 tablespoon red wine vinegar
1 large garlic clove, coarsely chopped
1 teaspoon honey
1/4 cup neutral oil, such as avocado or canola
Kosher salt and freshly ground black pepper

Queso Fundido:
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 black pepper
8 ounces goat cheese, sliced into 8 rounds
2 tablespoons chopped fresh cilantro

Directions

Special equipment: a deep-fry thermometer

Make the fried tortillas: Fill a large cast-iron skillet halfway with oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer. Set a wire rack over a baking sheet. Working in two batches, fry the tortillas, flipping them occasionally, until the edges begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the tortillas to the wire rack and season immediately with salt. Transfer to a plate and set aside.

Make the vinaigrette: Preheat the oven to 425 degrees F. Place the poblanos on a baking sheet and roast, turning, until charred and blistered, about 15 minutes. Transfer to a bowl, cover, and allow to steam for about 5 minutes. Once cool enough to handle, peel, seed, and coarsely chop the chiles.

In a blender, combine the roasted poblanos, vinegar, garlic, honey, and oil and blend until smooth. Season with salt and pepper.

Make the queso fundido: Set an oven rack in the highest position and preheat the broiler.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour until evenly combined, about 1 minute. While whisking, slowly add 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.

Scrape the cheese mixture into an 8-inch cast-iron skillet and arrange the goat cheese rounds on top. Broil until golden brown in spots, about 7 minutes. Drizzle with the vinaigrette (you may not need all of it) and sprinkle with the cilantro. Serve with the fried tortillas.

Photograph by Johnny Miller

Adapted from “Bobby Flay: Chapter One” by Bobby Flay with Emily Timberlake © 2024 by Boy Meets Grill. Photograph © by Johnny Miller. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York

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