If chef Claudette Zepeda has a superpower, it is unexpected twists on classic recipes. Who knew you could make queso fundido with French Gruyère and Italian fontina? Claudette did. She knew these super-melty stunners would mingle beautifully with cheffy touches like Dijon, white pepper, star anise and white pepper. There are traditional Mexican poblano chiles in there, too, charred for a smoky flavor profile and thinly sliced (hence the Spanish “rajas,” which translates to “strips.” And yes, all together, it’s like magic.
Queso Fundido with Rajas
Ingredients:
- 4 poblano chiles
- 1/2 lb. (250 g) Gruyère cheese
- 1/2 lb. (250 g) fontina cheese
- 2 Tbs. cornstarch
- 1 Tbs. extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup (8 fl. oz./250 ml) beer, white wine, or vegetable or chicken
- 1 Tbs. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. freshly ground white pepper
- 1/8 tsp. ground star anise
- Tortilla chips for serving
Ingredients:
Using tongs, hold the poblano chiles over the flame on a gas burner and char until the skins are blistered. (Alternatively, place the chiles on a baking sheet and char under the broiler.) Place the chiles in a bowl, cover with plastic wrap and let steam. Remove the skins, stems and seeds (do not rinse the chiles). Cut the chiles into thin strips and set aside.
Grate both cheeses into a medium bowl, add the cornstarch and toss to coat; set aside.
In a heavy 4-quart (4-l) pot over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until aromatic, about 3-4 minutes. Add the beer and lemon juice and bring to a slow simmer. Add the cheeses a little at a time, whisking quickly to make sure they have melted before adding more. Whisk in the mustard, white pepper and star anise.
Transfer the queso fundido to a serving dish, top with the chile strips and serve immediately with tortilla chips. (Alternatively, transfer the queso fundido to an oven-safe baking dish and broil until bubbly and golden, then top with the chile strips and serve with tortilla chips.) Makes about 8 cups (2 l).
Recipe courtesy of Claudette Zepeda, Executive Chef, Alila Marea Beach Resort Encinitas, San Diego
