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.

Cuisine

Mexican

Difficulty

Easy

Duration

less than 15 min

Cooking Technique

Pressure Cook, Sauté

Keywords

4 - 6 servings, all-purpose flour, black pepper, contributed, cream cheese, cumin, Deborah Schneider, easy, flour tortillas, garlic, less than 15 min, mexican, mild yellow cheddar cheese, monterey jack cheese, pressure cook, roma tomato, sauté, serrano chiles, tostadas, vegetable broth, vegetable oil, white onions

Servings

4 - 6 servings

Ingredients

2 tbsp vegetable oil
1/2 small white onions
2 cloves garlic
2 serrano chiles
1 tbsp cumin
1 tsp black pepper
1 cup vegetable broth
1 tbsp all-purpose flour
1/2 cup cream cheese
2 cups mild yellow Cheddar cheese
1 cup Monterey Jack cheese
1 large Roma Tomato
tostadas
flour tortillas

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.

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