-
Preheat your oven to 425 degrees F.
-
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.
-
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
-
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.
-
Take peppers out of bowl and remove skin with your fingers. Halve each pepper and remove the seeds. Cut each half into quarters.
-
Place peppers, oil, vinegar, honey, and garlic in a blender or food processor. Pulse until vinaigrette is emulsified.
-
Drizzle vinaigrette over quesdo fundido. Serve with tortilla chips.