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Queso Fundido with roasted green chilli vinaigrette



  • Preheat oven to 180°C fan forced (200°C normal).
  • Brush the chillies with oil, season and cook in the oven for about 5-10 mins until charred on all sides, turning once or twice. Then transfer the chillies to a bowl, cover tightly with clingwrap and set aside for 10-15 mins. When cool enough to handle, peel the chillies and remove the seeds if you like.
  • Then process the chillies with the vinegar, ¼ cup oil, the honey, garlic and quite a bit of seasonings until well combined. Set aside.
  • To make the cheese sauce, melt the butter in a heavy-bottomed pot, add the flour and cook over a medium heat, continually stirring. Then add the hot milk, all at once, and vigorously whisk until lightly thickened.
  • Add the grated cheese with a little salt and plenty of ground pepper and cook until the cheese melts, continually whisking.
  • Then spoon the sauce into a large gratin (or any ovenproof dish). Scatter the goat’s cheese on top and cook under the overhead grill until the goat’s cheese is golden.
  • When ready, sprinkle the chilli vinaigrette over the cheese mixture and serve with plenty of corn chips on the side.
  • from American chef, Bobby Flay




  • 2 medium green chillies
  • vegetable oil
  • sea salt & freshly ground pepper
  • 1 tbsp red wine vinegar
  • 1 tspn honey
  • 1 large garlic clove, crushed
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 1 cup hot milk
  • 350 gm extra tasty cheese, grated
  • 225 gm soft goat’s cheese, crumbled
  • corn chips


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm