Name: Queso Fundido with Roasted Poblano Vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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); 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}

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!

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

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*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.

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

Shawn from I Wash…You Dry with Sour Cream Lemon Pie
Melissa from The Baked Equation with Tangy Grapefruit Yogurt Popsicles
Shara from Mommy Perks with Ice Cream Fruit Pie

One Year Ago: Amy’s Chocolate Pudding Cupcakes

Queso Fundido with Roasted Poblano Vinaigrette

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 to 6

Author Bobby Flay

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

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.

Recipe 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. 🙂