Bobby Flay Queso Recipe
Good queso should be smooth, rich, and loaded with just the right amount of heat!The trick to getting that creamy texture is melting the cheese slowly over low heat, so it doesn’t turn grainy.A roasted poblano adds a smoky touch that takes it up a notch without overpowering the cheese.If you want a little extra heat, swap out regular diced tomatoes for fire-roasted ones with green chilies.Once it’s ready, serve it right away, or keep it warm over low heat to prevent it from thickening too much.
Servings: 8
Ingredients
- 2 tbsp Butter
- 2 cloves Garlic minced
- 4 Poblano Peppers
- 2 Jalapeno Peppers
- 2 cups Monterey Jack Cheese shredded
- 2 cups Mozzarella Cheese shredded
- 1 cup Goat Cheese crumbled
- 1 cup White Onion finely chopped
- Salt to taste
- Black Pepper to taste
Instructions
- Roast the poblano and jalapeno peppers at 425°F until the skin is blistered, approximately 25 minutes for poblanos and 15 minutes for jalapenos.
- Let cool, then peel and chop them.
- In a medium-sized pot, melt the butter over medium heat.
- Sauté the garlic and white onion until fragrant and soft, for about 4 minutes.
- Add the roasted chiles to the pot, stirring with the onions and garlic to meld their flavors.
- This combination lays the groundwork for a robust queso.
- Gradually incorporate the cheeses—Monterey Jack, mozzarella, and goat cheese—stirring constantly until fully melted and smooth.
- Make sure each cheese blends well for that perfect texture.
- Season with salt and pepper to your taste.
- Serve warm with tortilla chips or over your favorite dish to savor the blend.