Queso Fundido with Roasted Poblano Vinaigrette

1 tablespoon all-purpose flour

1 cup whole milk

3 cups grated Monterey Jack cheese (12 ounces)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

8 ounces fresh goat cheese, cut into 8 slices

Roasted Poblano Vinaigrette (recipe follows)

2 tablespoons chopped fresh cilantro

1 9-ounce bag of tortilla chips

2 poblano chiles, roasted, peeled, seeded, and chopped

1 tablespoon red wine vinegar

1 clove garlic, chopped

1 teaspoon honey

1/4 cup canola oil

Kosher salt and freshly ground black pepper