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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


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}


  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.

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. :)