Super Bowl Sunday is almost here, and while for some that means it’s time to rally behind your favorite team, don all of your team swag, and get ready to watch an intense game, for others it means that it’s time to head to the grocery store to load up on Super Bowl snacks, dips, and drinks galore. Bobby Flay seems to be in the latter camp (he’s one of us… *gently wipes tear away*). He’s getting ready for game day in the best way possible — by sharing a recipe for his famous Queso, this time with a special topping worthy of the most exciting sporting event of the year.
We’re already big fans of anything Chef Flay does with queso — his Green Chili Queso Mashed Potato Recipe was a huge hit at our Thanksgiving this year.
For the Super Bowl, he keeps his queso for dippin’ and he adds a little extra punch to his classic recipe by topping it with Pickled Poblano Relish.
The queso fundido is made with a blend of Monterey Jack, sharp white cheddar, Parmigiano Reggiano, and goat cheese, meaning that while it’s extremely flavorful and cheesy, it’s also very rich. The piquant pickled peppers liven up each bite, cutting through the richness.
To make the pickles, you simple roast the chiles, then skin and deseed them. They’re cut into strips, then pickled in a mix of red wine vinegar, salt, pepper, and cilantro.
To serve, broil your queso fundido until it’s melted, bubbly, and brown on top, then top it with pickled peppers to serve. Flay recommends almond flour tortilla chips as the vehicle for your dip, but really any chip (or veggie…or mini corn dog…or chicken wing…) will taste divine with the combination of buttery, cheesy queso and tart and tangy pickled pepper relish.
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