Texas Queso Fundido
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.
Servings Prep Time
4 – 6servings 10minutes
Cook Time
2miinutes
Servings Prep Time
4 – 6servings 10minutes
Cook Time
2miinutes
Ingredients
  • 2tbsp vegetable oil
  • 1/2small white onionsminced, or 4 green onions, minced
  • 2cloves garliclarge, minced
  • 2 serrano chilesstemmed and minced (with seeds)
  • 1tbsp cuminground
  • 1tsp black pepperfreshly ground
  • 1cup vegetable brothor chicken broth
  • 1tbsp all-purpose flour
  • 1/2 cup cream cheesecut into cubes
  • 2 cups mild yellow Cheddar cheesepacked shredded
  • 1cup Monterey Jack cheesepacked shredded
  • 1large Roma Tomatocored, seeded, and diced
For Serving
  • tostadasor tortilla chips
  • flour tortillaswarmed
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.