3 tablespoons water (may need more to thin the dressing a little)
1 tablespoon red wine vinegar
1 small clove garlic, roughly chopped
1 teaspoon honey
¼ cup canola oil
Salt and freshly ground pepper
FOR THE QUESO FUNDIDO:
½ Tablespoon unsalted butter
½ Tablespoon AP flour
½ cup milk
1¾ cups Monterey Jack cheese, grated
Salt and pepper, to taste
4 ounces goat cheese, sliced into thin slices
Cilantro, for garnish
Tortilla chips, for serving
Instructions
Make the vinaigrette: Add all the vinaigrette ingredients into a blender. Blend until smooth and season with salt and pepper to taste. If too thick, thin with a little extra water.
Make the queso fundido: 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 a little 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 cheese is golden brown on top. Remove from the oven and drizzle with the poblano vinaigrette and sprinkle with chopped cilantro. Serve with tortilla chips for dipping.