Queso Fundido

I really try to have something sweet or baked to post about on Fridays, but... I've run out! So, to fill the not-so-healthy quota, please try this recipe for Queso Fundido. I found it in Bobby Flay's Mesa Grill cookbook, cut it in half and used some different cheeses. It's delicious as a starter - but serve something light for dinner, because it's quite filling.

Queso Fundido

1/2 tbsp butter
1/2 tbsp flour
125 ml milk
200 g grated cheese (preferrably Västerbotten or another strong, sharp cheese)
salt, pepper
100 g chèvre goat's cheese, rindless, thinly sliced
fresh coriander

Chili vinaigrette:
1 green chili
1/2 tbsp red wine vinegar
1 small garlic clove, minced
1/2 tsp honey
2 tbsp neutral oil (corn, canola, sunflower)
salt, pepper

Start with the vinaigrette. Toast the chili in a hot oven until it's black on the outside. Place it in a small bowl and cover with plastic wrap for ten minutes. Peel off the skin, which should now be really easy, and remove as much of the seeds and membranes as you can. (Or don't, if you want this *really* spicy.) Chop coarsely, place in a small blender with the other ingredients. Blend, blend, blend, and add more oil if it looks too thick. (

For the cheese then, melt the butter in a heavy saucepan and stir in the flour. Fry for a minute or so, then gradually add the milk. Boil for a few minutes until it's thickened. Remove from heat and stir in the grated cheese, salt and some pepper.

Pour the cheese sauce in an oven-proof dish, and top with the sliced goat's cheese. Place in a very hot oven under the broiler for about five minutes, until the cheese bubbles and colors slightly. Take it out, top with the vinaigrette and the fresh coriander. Serve right away with plenty of tortilla chips.

Recept på engelska:
Queso Fundido