Queso fundido with roasted poblano vinaigrette from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 68) by Bobby Flay

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Notes about this recipe

  • a_hint_of_rosemary on July 24, 2024

    This is over-the-top delicious. I serve it when we have a hungry crowd ...always get lots of compliments. The roasted poblano vinaigrette is the star of the show. I keep some handy as folks dip so that I can add more as it is devoured. The vinaigrette is also so good served with fried fish tacos.

  • peaceoutdesign on July 12, 2023

    I only made the poblano Vinaigreet for the sea Bass recipe and it is a worthy condiment. I would really like to try the whole fundido recipe. A couple years later, I have done the whole recipe and it was a hit.

  • Running_with_Wools on November 16, 2020

    This is a fun recipe to serve to a crowd, hot out of the oven in a cast-iron skillet. Instead of making the green salsa to dot on top, I puree a can of pickled jalepenos and use that salsa.

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