| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Active: | 1 hr 5 min |
| Yield: | 6 to 8 servings |
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 (see Cook’s Note)
- 1/4 cup freshly grated Parmigiano-Reggiano
- Pickled Red Onions, recipe follows
- Chopped fresh cilantro leaves, for garnish
- Tortilla chips, corn tortillas and radishes, for serving
- 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
- Preheat the oven to 425 degrees F.
- Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
- Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
- Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
- Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
- Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
- Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
- Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.
Reviews
Delicious!