Name: Texas Queso Fundido
Total time: 10 min
Yield: 4 - 6 servings
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 1/2 small white onions (minced, or 4 green onions, minced); 2 cloves garlic (large, minced); 2 serrano chiles (stemmed and minced (with seeds)); 1 tbsp cumin (ground); 1 tsp black pepper (freshly ground); 1 cup vegetable broth (or chicken broth); 1 tbsp all-purpose flour; 1/2 cup cream cheese (cut into cubes); 2 cups mild yellow Cheddar cheese (packed shredded); 1 cup Monterey Jack cheese (packed shredded); 1 large Roma Tomato (cored, seeded, and diced); tostadas (or tortilla chips); flour tortillas (warmed)

Texas Queso Fundido

By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider

I’d never dream of messing with a Texas staple, so here are two versions of queso, one made with shredded Cheddar and Jack cheeses and one made with American cheese. Fundido means “melted,” and that’s what this is: gooey and hot, to scoop up with chips or tortillas. My tasters liked both versions equally.

Cuisine

Mexican

Difficulty

Easy

Browse Category

Kid-Friendly, Side Dishes

Duration

less than 15 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cheddar Cheese, Cheese, Chiles, Cream Cheese

Prep Time

10 minutes

Cook Time

2 miinutes

Servings

4 - 6 servings

Ingredients

2 tbsp vegetable oil
1/2 small white onions minced, or 4 green onions, minced
2 cloves garlic large, minced
2 serrano chiles stemmed and minced (with seeds)
1 tbsp cumin ground
1 tsp black pepper freshly ground
1 cup vegetable broth or chicken broth
1 tbsp all-purpose flour
1/2 cup cream cheese cut into cubes
2 cups mild yellow Cheddar cheese packed shredded
1 cup Monterey Jack cheese packed shredded
1 large Roma Tomato cored, seeded, and diced

For Serving

tostadas or tortilla chips
flour tortillas warmed

Cuisine

Mexican

Difficulty

Easy

Browse Category

Kid-Friendly, Side Dishes

Duration

less than 15 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cheddar Cheese, Cheese, Chiles, Cream Cheese

Prep Time

10 minutes

Cook Time

2 miinutes

Servings

4 - 6 servings

Ingredients

2 tbsp vegetable oil
1/2 small white onions minced, or 4 green onions, minced
2 cloves garlic large, minced
2 serrano chiles stemmed and minced (with seeds)
1 tbsp cumin ground
1 tsp black pepper freshly ground
1 cup vegetable broth or chicken broth
1 tbsp all-purpose flour
1/2 cup cream cheese cut into cubes
2 cups mild yellow Cheddar cheese packed shredded
1 cup Monterey Jack cheese packed shredded
1 large Roma Tomato cored, seeded, and diced

For Serving

tostadas or tortilla chips
flour tortillas warmed

Instructions

Press Sauté—normal/medium on the Instant Pot and heat the oil. Add the onion, garlic, serrano chiles, cumin, and pepper and cook, stirring constantly, for about 1 minute, until slightly softened. Add the broth and flour and stir until well combined. Press Cancel. Add the cream cheese, Cheddar cheese, Jack cheese, and tomato and stir until the cheeses melt.
Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 1 minute.
When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot, then whisk the queso until smooth. Press Warm and serve directly from the Instant Pot, or transfer to a warmed serving bowl. Serve with tostadas and flour tortillas for dipping.

The Essential Mexican Instant Pot Cookbook by Deborah Schneider

The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot's revolutionary cooking power.

The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.

This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you'll want to make over and over again. DEBORAH SCHNEIDER was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of eight cookbooks, including the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; The Mexican Slow Cooker; Salsas and Moles; and ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006.