Queso Fundido with Roasted Poblano Vinaigrette

From Bobby Flay.

Serves 4.

½ Tablespoon unsalted butter

½ Tablespoon AP flour

½ cup milk

6 ounces Monterey Jack cheese, grated (about 2 cups)

Salt and pepper, to taste

4 ounces goat cheese, sliced into thin slices

Roasted Poblano Vinaigrette

1 Tablespoons chopped fresh cilantro (optional)

Tortilla chips

Preheat broiler.

Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in the grated Monterey Jack cheese and season with salt and pepper. 

Scrape the mixture into a small cast iron pan or small baking dish and place the slices of goat cheese over the top. Place the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven and drizzle with the Poblano Vinaigrette and sprinkle with chopped cilantro. Serve with chips.