| Level: | Easy |
Ingredients
- 1 cup white wine
- 1/2 pound mozzarella cheese, grated
- 1/2 pound Monterey Jack, grated
- 1/2 pound goat cheese crumbled
- 2 poblano peppers, roasted, peeled, seeded and finely chopped
- 1/4 pound Spanish chorizo, grilled and finely diced
- 6 cloves roasted garlic, smashed to a paste
- Salt and freshly ground pepper
Instructions
- Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.
Reviews
Well i was really looking forward to this Fundido! I made the recipe exactly as it was stated except I made a double recipe as i had quite a few people over for the 4th. Everything came together perfectly and I had no problems w/ the cheese separating. My issue was with how grainy the goat chessee made it. I would have liked a little more heat and intense flavor as well. Next time I will try making it as a cheese sauce starting with a roux and then use all the same ingredients but using less of the goat cheese.
5 star taste – my guests loved it. I had the same issues with the cheese and wine separating. We ended up adding a lot more cheese so that it was not too soupy along with some cornstarch – eventually ended up fine. Next time I’d toss all the grated cheese with some corstarch prior to adding to the wine like many “fondue” recipes called for. The roasted pepper and garlic add great flavor along with the onion. I didn’t have chorizo on-hand but used spicy Italian sausage and added Mexican seasoning, a dash of cayenne and some chili powder.
I wish I had read the reviews before trying this, but I have several Bobby Flay cookbooks and usually love his recipes. It just looked like a no-brainer. I made it for a party, so I quadrupled the recipe. I prepped all the ingredients the night before and assembled it on the morning of the party. It turned into a giant curdled mess. I ended up throwing the entire thing in the garbage (6 lbs of cheese!) and sent my husband out for cheese dip in jars! Awful!
I just took a Food Network cooking class, and this is one of the recipes we were given to prepare. My first batch (after all the time spent roasting the veggies and trying to do it just right) totally separated. The chef then put another batch together himself, which ALSO separated. Then he tried yet ANOTHER batch…same result. He felt like it was the cheese choice and said goat cheese is like ricotta and will stay grainy. Emeril has a fabulous recipe for queso and I’ve never had problems with that one. It was a shame that Chef didn’t try the recipe before giving it to us!!
This is how you do it, keep it simple, no need for all the flare! Besides, who ever heard of old timey mexicans cooking with wine? That’s getting into Italian type of foods.
Oaxacan cheese
Butter
melt the butter put cheese in pan, cook until it is melted…
Get some chorizo, I like it a little greasy to add some flavor… put melted cheesy in a dish with chorizo on top… get some chin torillas. Why do people add too much to these dishes? They are good without all the extras!
This was wonderful – I catered a wedding for my friend and I did this queso fundido – I did change it up a bit but keep true to all the ingredients except the chorizo. I just used spicy italian sausage because I didn’t want red. It went over great!!!!!
I’m making tonight for the monthly girls night out!!
This always makes a wonderful fondue. Take the extra time to roast the peppers and garlic. It is well worth it.
I followed the recipe to a “T” and was very disappointed – the cheese never separated and melted completely. Ended up looking like a brick. Will go for something more simple in the future.
Yummy recipe. At first it doesn’t seem like the wine and mozzerella, and jack cheese are going to work. As soon as you add the goat cheese and rest of ingredients, it all pulls together. In the future, I am going to reduce the goat cheese, and increase the chorizo. It was a little to strong on the goat cheese. This recipe makes alot of dip! Tasted great with jicama sticks.
We had this as an appetizer at Mesa Grill in Vegas and it was great. As usual with Bobby, the flavors are intense, but smooth.