Queso Fundido with Roasted Poblano Vinaigrette

June is National Dairy Month, so in honor of all things dairy, I have partnered with the Arizona Milk Producers and 3 other great Arizona Bloggers to invite you to join our Recipe Contest/Giveaway for a chance to win a $100 Gift Card! 

 

Web

 

Simply link up your dairy recipe* to the widget below, leave a comment** letting me know you did, and you’re entered to win!

There will be two randomly picked winners:

  • One National winner will receive a $100 gift card!
  • One Arizona winner will receive a $100 gift card + a Local Dairy Prize Pack!!

*RULES:

Since it’s National Dairy Month we want to see some creativity with dairy, so it MUST include TWO types of dairy!

  • Milk, Cheese OR Yogurt
  • Heavy Cream, Sour Cream OR Cottage Cheese

Contest runs from June 1st – June 30th. You may submit a previous post as long as it meets the two dairy requirements. Open to all US residents. All recipes submitted will also be featured(with attribution) on the AZ Milk Producers website. :) Limit of 3 recipes per person please.

**Arizona contestants must let me know they are AZ residents in their comment when submitting their recipes.


Want to see what all my fabulous Diary Month blogger co-hosts are whipping up with dairy?

 

Quesdo Fundido with Roasted Poblano Vinaigrette 1

 

One Year Ago: Amy’s Chocolate Pudding Cupcakes

Queso Fundido with Roasted Poblano Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 to 6
Ingredients
Poblano Vinaigrette:
  • 2 Poblano Peppers
  • 1/4 cup vegetable oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and pepper, to taste
Queso Fundido:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream {or 2% milk}
  • 12 ounces grated jack cheese
  • 8 ounces feta cheese {Bobby uses goat cheese rounds}
Instructions
  1. Preheat your oven to 425 degrees F.
  2. Heat a medium saucepan over medium heat, melt butter. Add flour, whisk to combine, and cook for 1 minute. Add milk, whisking constantly to prevent an clumps. Cook until sauce begins to thicken a little. Remove pan from heat, and whisk in jack cheese until smooth. Pour into a 1 quart baking dish.
  3. Sprinkle feta all over the top of your dip. Bake for 15 minutes - dip should bubble and begin to brown around the edges. {If you like a little more color, turn on the broiler after 15 minutes and toast the top of your dip.} Remove from oven
  4. Place Poblano peppers on a baking sheet. Cook for 15 minutes {at the same time as your quesdo fundido}. Remove from oven and place peppers in a bowl. Immediately cover with plastic wrap; set aside for 5 minutes.
  5. Take peppers out of bowl and remove skin with your fingers. Halve each pepper and remove the seeds. Cut each half into quarters.
  6. Place peppers, oil, vinegar, honey, and garlic in a blender or food processor. Pulse until vinaigrette is emulsified.
  7. Drizzle vinaigrette over quesdo fundido. Serve with tortilla chips.
Notes
I'm a little bit of a heat wuss. I made this dip with only one pepper. I wish I would have used two. Use at least two peppers. You'll be good to go. 🙂

 

 

Comments

  1. says

    Thanks for hosting!! I hadn’t realized how many recipes I have that use so much dairy, so I linked up three recipes (mac n’ cheese, baked donuts, and vanilla pancakes). Have a great week!! =)

Leave a Reply

Your email address will not be published. Required fields are marked *