Queso Fundido With Charred Poblanos and Sides

PROS

Queso Fundido with Charred Poblanos and Sides is a delicious appetizer that can be made with a variety of cheeses and vegetables to suit your taste.

The cheese is melted to perfection and the poblanos bring a smoky and slightly spicy flavor to the dish.

This recipe is perfect for sharing with friends and family during a party or gathering.

CONS

This recipe can be high in calories and fat, especially if large amounts of cheese are used.

It is important to keep portion control in mind when consuming this dish.

Some people may not enjoy the smoky and slightly spicy flavor brought by the charred poblanos.

HEALTH & BENEFITS

While this recipe may not be particularly healthy, it can be enjoyed as an occasional treat in moderation.
Cheese provides a good source of protein and calcium, but it can be high in calories and saturated fat.
Tomatoes provide a good source of vitamin C and antioxidants that can help protect against certain types of cancer.
Poblano chiles are a good source of vitamin A and C, and capsaicin, which has been linked to reducing inflammation and pain.

	2 poblano chiles
	1 tablespoon vegetable oil
	1/2 Spanish onion , thinly sliced
	kosher salt
	12 ounces fingerling potatoes
	fresh ground black pepper
	olive oil , for drizzling
	6 sprigs fresh thyme
	2 sprigs fresh rosemary
	1 head garlic , cloves smashed and peeled
	1 lb grape tomatoes
	1 tablespoon sugar
	balsamic vinegar , for drizzling
	2 teaspoons butter
	1 tablespoon all-purpose flour
	1 cup milk
	8 ounces monterey jack cheese , shredded
	8 ounces provolone cheese , shredded
	4 ounces high-quality aged cow 's milk cheese , such as Beecher 's Flagship Cheese , shredded
	4 ounces processed cheese , such as Velveeta
	sweet gherkin , for serving
	1 baguette , sliced , for serving
	sweet dried sopressata , sliced , for serving

1.	Heat a cast-iron skillet over high heat. Add the poblano chiles and cook until charred on all sides. Remove the chiles from the skillet and put them into a bowl. Cover the bowl with plastic wrap and let it sit for about 15 minutes. Once cooled, remove the skin, stems, and seeds from the chiles. Chop the chiles and set them aside.
2.	Add vegetable oil to the skillet and heat over medium heat. Add the thinly sliced Spanish onion along with a pinch of kosher salt. Cook for 10 minutes while stirring occasionally until the onions are caramelized. Set aside.
3.	Preheat the oven to 450°F. Cut the fingerling potatoes into 1/2 inch slices. Toss the potato slices with black pepper, kosher salt, and olive oil. Place the potatoes on a baking sheet and sprinkle with thyme, rosemary, and smashed garlic. Roast for 20 minutes until the potatoes are browned and tender.
4.	In a separate bowl, mix the grape tomatoes with sugar and balsamic vinegar. Spread the mixture out on a baking sheet and roast for 10 minutes until the tomatoes are caramelized and soft.
5.	In a saucepan, melt butter over medium heat. Add all-purpose flour and whisk until combined. Add milk and continue whisking until the mixture is smooth. Once the mixture thickens, add the monterey jack cheese, provolone cheese, aged cow's milk cheese, and processed cheese. Keep stirring continuously until the cheese has melted and the mixture is smooth.
6.	Pour the melted cheese into a serving dish and top it with charred poblanos and caramelized onions. Serve with roasted potatoes, grape tomatoes, sweet gherkin, sliced baguette, and sweet dried sopressata.

Queso Fundido With Charred Poblanos and Sides

Queso Fundido With Charred Poblanos and Sides

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