| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | enough for 8 people |
Ingredients
- 1 cup white wine
- 1/2 pound mozzarella, 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
- Flour tortillas, for serving
- Blue corn tortilla chips, for serving
Instructions
- Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 419 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 73 mg |
| Sodium | 724 mg |
Reviews
We’re so sorry to hear you had trouble with this recipe! We took it back into our test kitchen here and found this helpful tip to keep the cheese and wine from separating: add the cheeses gradually in small handfuls, stirring between each addition until the cheese is incorporated and almost smooth. Once the queso is ready, make sure to keep it warm over a double boiler or in a fondue pot to prevent it from separating as it cools. We hope you have a better experience next time you try this recipe! – Food Network Kitchens
This recipe is pretty much worthless. Please do not even try it. It was a complete waste of time and good money on good ingredients that went into the trash. Save yourself some time and just drop a $20 bill in the trash if you just insist on trying this one.
There is no way that this recipe is correct. It cannot be made with the ingredients and method as documented here.
It stinks!
I made this recipe and after reading the reviews I forged on hoping for the best. I have to say that although this it had good flavor the reviews were right the Caso never came together. The wine rose to the top and the cheese was clumpy like cottage cheese. I won’t be making this one again.
I wish I would have read the reviews before making this recipe. What. A. Mess. I’m sure Bobby Flay can make this like no other at Mesa Grill. This recipe turned my house into MESSY GRILL. I agree with the others that wrote about this recipe. For one it was not flavorful.. at all.. second.. I followed the recipe as follows.. third.. it was just a big goopy mess. I don’t know what went wrong….but it went STRAIGHT in the garbage.
I am not sure why this recipe is different than the one on Bobby Flay’s own site, but it is. I am giving this 5 stars because I made his recipe from here from his actual website. It is “Queso Fundido with Roasted Poblano Vinaigrette” which you can search for. It is truly outstanding and I wanted people to know that there is an awesome queso recipe out there by him. Btw, the Poblano vinaigrette is wonderful as well.
A friend made this for us a few years ago and I wanted to make it so I looked up the recipe. I found this one and was shocked after seeing the reviews. I did a bit more searching and found the one I had had a while back.
I agree with the others, it was a mess. Why can’t he ever just get that simple is better sometimes, he always has to put some weird ingredient in his recipes.
DO NOT MAKE THIS RECIPE!
It does not work. You will get a giant congealed mess in your pot with the wine floating on top. There is something missing from the recipe or it’s jut plane wrong. It won’t make anything resembling a queso or a fundido.
I followed this recipe EXACTLY, and it failed miserably.
Follow any other recipe but this one.
I recently went to Bobby Flay’s Mesa Grill and I am sooooo glad I didn’t listen to the reviews on this one. Everything was amazing especially the queso fundido. If you haven’t been to the Mesa Grill you are missing out. My complaint is it wasn’t enough or maybe we were just being pigs! I’m going to make it this weekend. Wish me luck!!!
We went to a Food Network sponsored cooking class, and I was given this recipe to prepare. After all the effort of preparing it, it turned into a curdled, separated mess! Then our Chef tried making another batch, without the peppers and chorizo since we had already used it…he thought we maybe had the heat too high….NOPE, still didn’t blend at all. THEN, as we were all eating the things we had made, Chef was still in the kitchen trying again…I think by that time, it was a personal challenge! Still nasty. He had apparently not tried the recipe, just pulled it from the list, and he said goat cheese has the same texture as ricotta and will never become smooth. That said, stay away from this one…too many other good queso recipes out there…Emeril has one that rocks!!
I consider myself a good cook but when I tried putting this together, it ended up as one glob of cheese. The mozzarrella never fully melted and the goat cheese was overpowering. We tried eating it anyway and found that for as many ingredients as there was in the dish, it just wasn’t that flavorful. I have made other queso fundidos without this many ingredients that had better flavor and results. Surprisingly disappointing being that it was a Bobby Flay recipe, we thought it would be so much better.