Texas Queso Fundido
By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider
Print Recipe
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 (see Variations). 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.
Votes: 2
Rating: 5
Rate this recipe!
Cuisine Mexican
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
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
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
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 1 minute.
  3. 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.
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