Queso Fundido with Roasted Poblano Vinaigrette

INGREDIENTS

FOR THE VINAIGRETTE:

roasted poblano chiles (click link for direction on roasting)

3 tbsp

water (may need more to thin the dressing a little)

1 tbsp

red wine vinegar

small clove garlic, roughly chopped

1 tsp

honey

1/4 cup

canola oil

Salt and freshly ground pepper

FOR THE QUESO FUNDIDO:

1/2 tbsp

unsalted butter

1/2 tbsp

AP flour

1/2 cup

milk

1 3/4 cups

Monterey Jack cheese, grated

Salt and pepper,

4 oz

goat cheese, sliced into thin slices

Cilantro, for garnish

Tortilla chips, for serving