Queso Fondue

This easy and creamy Queso Fondue is the perfect hot and cheesy dip for any occasion! Made with melted Monterey Jack and Cheddar, it’s a quick and simple recipe that can be enjoyed with tortilla chips, radishes, or even fresh tortillas. The flavorful roasted chiles add a delightful kick, making it a crowd-pleaser every time.

Ingredients Needed:

• 2 poblano chiles
• 1 jalapeno chile
• Canola oil, for oiling the chiles 
• Kosher salt and freshly ground black pepper 
• 2 tablespoons unsalted butter 
• 2 tablespoons all-purpose flour 
• 4 cups whole milk, heated 
• Pinch chile de arbol powder or cayenne pepper
• 3 ounces grated Monterey Jack cheese
• 2 ounces grated white Cheddar 
• 1/4 cup freshly grated Parmigiano-Reggiano 
• Pickled Red Onions
• Chopped fresh cilantro leaves, for garnish 
• Tortilla chips, corn tortillas, and radishes, for serving

Pickled Red Onions:

• 2 large red onions, peeled and thinly sliced
• 1 tablespoon plus 1/4 cup olive oil
• 3 cups red wine vinegar
• 2 tablespoons sugar
• 6 whole black peppercorns
• 4 sprigs fresh thyme plus 2 tablespoons chopped fresh thyme leaves

How To Make Queso Fondue Recipe?

1. Roast the Chiles: Preheat the oven to 220°C. Coat the poblano and jalapeno chiles with oil, season with salt and pepper, and roast for 15 minutes for the jalapeno and 25 minutes for the poblano until blistered. Cover with plastic wrap to steam for 10 minutes, then peel, seed, and chop.
2. Make the Base: Melt the butter in a Dutch oven over medium heat. Add the flour and cook for 2 minutes. Slowly whisk in the hot milk, bring to a boil, then simmer for about 7 minutes until thickened. Season with salt, pepper, and chile de arbol powder.
3. Add the Cheese: Lower the heat and gradually add the cheese, whisking until smooth. Taste and adjust the seasoning, then stir in some of the diced chiles. Pour the queso into a fondue pot.
4. Top and Serve: Mix the remaining chiles with the Pickled Red Onions and cilantro. Top the queso with this mixture and serve with tortilla chips, tortillas, or radishes.
5. Sauté the Onions: Heat 15ml olive oil in a pan over medium-low heat and cook the onions until soft.
6. Pickle the Onions: In a saucepan, combine vinegar, sugar, peppercorns, thyme, and 60ml olive oil. Bring to a boil, then add the onions and simmer for 5 minutes. Let the onions steep for at least 2 hours or overnight. Drain the liquid and top with chopped thyme before serving.

Recipe Tips:

• Use freshly grated cheese: Pre-grated cheese often contains additives that can affect the texture of the queso. Grate your cheese fresh for a smooth and creamy dip.
• Control the heat: For a milder queso, use fewer jalapenos or remove the seeds. If you like it spicier, add extra jalapenos or a pinch of cayenne.
• Stir constantly: To avoid lumps, make sure to whisk the milk and flour mixture constantly while cooking, and add cheese a little at a time.
• Adjust the consistency: If your queso is too thick, add a little extra milk to reach your desired consistency. If it’s too thin, simmer it longer to thicken.
• Let the chiles steam: After roasting the chiles, letting them steam in a covered bowl for 10 minutes makes peeling easier and enhances their flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the queso to cool to room temperature, then place it in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat the queso in a saucepan over low heat, stirring often. Add a little milk if it gets too thick.

Nutrition Facts:

• Calories: 492 kcal
• Total Fat: 29g
• Saturated Fat: 19g
• Cholesterol: 97mg
• Sodium: 284mg
• Potassium: 226mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 31g

Try More Bobby Flay Recipes:

• Bobby Flay Queso Fundido Recipe
• Shredded Chicken and Tomatillo Tacos with Queso Fresco
• Bobby Flay Lemon Ricotta Pancakes
• Bobby Flay Fried Green Tomatoes

Queso Fondue

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Appetizers Recipe Keys: Q Queso Fondue

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 50 minutesServings:6 servingsCalories:492 kcal Best Season:Suitable throughout the year

Description

This easy and creamy Queso Fondue is the perfect hot and cheesy dip for any occasion! Made with melted Monterey Jack and Cheddar, it’s a quick and simple recipe that can be enjoyed with tortilla chips, radishes, or even fresh tortillas. The flavorful roasted chiles add a delightful kick, making it a crowd-pleaser every time.

Ingredients

• 2 poblano chiles
• 1 jalapeno chile
• Canola oil, for oiling the chiles 
• Kosher salt and freshly ground black pepper 
• 2 tablespoons unsalted butter 
• 2 tablespoons all-purpose flour 
• 4 cups whole milk, heated 
• Pinch chile de arbol powder or cayenne pepper
• 3 ounces grated Monterey Jack cheese
• 2 ounces grated white Cheddar
• 1/4 cup freshly grated Parmigiano-Reggiano 
• Pickled Red Onions
• Chopped fresh cilantro leaves, for garnish 
• Tortilla chips, corn tortillas, and radishes, for serving

Pickled Red Onions:

• 2 large red onions, peeled and thinly sliced
• 1 tablespoon plus 1/4 cup olive oil
• 3 cups red wine vinegar
• 2 tablespoons sugar
• 6 whole black peppercorns
• 4 sprigs fresh thyme plus 2 tablespoons chopped fresh thyme leaves

Instructions

1. Roast the Chiles: Preheat the oven to 220°C. Coat the poblano and jalapeno chiles with oil, season with salt and pepper, and roast for 15 minutes for the jalapeno and 25 minutes for the poblano until blistered. Cover with plastic wrap to steam for 10 minutes, then peel, seed, and chop.
2. Make the Base: Melt the butter in a Dutch oven over medium heat. Add the flour and cook for 2 minutes. Slowly whisk in the hot milk, bring to a boil, then simmer for about 7 minutes until thickened. Season with salt, pepper, and chile de arbol powder.
3. Add the Cheese: Lower the heat and gradually add the cheese, whisking until smooth. Taste and adjust the seasoning, then stir in some of the diced chiles. Pour the queso into a fondue pot.
4. Top and Serve: Mix the remaining chiles with the Pickled Red Onions and cilantro. Top the queso with this mixture and serve with tortilla chips, tortillas, or radishes.
5. Sauté the Onions: Heat 15ml olive oil in a pan over medium-low heat and cook the onions until soft.
6. Pickle the Onions: In a saucepan, combine vinegar, sugar, peppercorns, thyme, and 60ml olive oil. Bring to a boil, then add the onions and simmer for 5 minutes. Let the onions steep for at least 2 hours or overnight. Drain the liquid and top with chopped thyme before serving.

Notes

• Use freshly grated cheese: Pre-grated cheese often contains additives that can affect the texture of the queso. Grate your cheese fresh for a smooth and creamy dip.
• Control the heat: For a milder queso, use fewer jalapenos or remove the seeds. If you like it spicier, add extra jalapenos or a pinch of cayenne.
• Stir constantly: To avoid lumps, make sure to whisk the milk and flour mixture constantly while cooking, and add cheese a little at a time.
• Adjust the consistency: If your queso is too thick, add a little extra milk to reach your desired consistency. If it’s too thin, simmer it longer to thicken.
• Let the chiles steam: After roasting the chiles, letting them steam in a covered bowl for 10 minutes makes peeling easier and enhances their flavor.

Keywords:Queso Fondue