HEY. It’s football season!!!
We’re two weeks in, and the Ducks have two Ws under their belts. We’re off to a good start.
To no one’s fault but my own, I’m a lot busier than I expected to be this football season. I had planned on lots of watch parties in our new home, but there’s no way I’ll have time for that. That’s okay. I’m busy with fun projects I’m really excited about.
I will, however, find time to make this Queso Fundido REGULARLY this football season along side our traditional hot wings. Because it’s my favorite thing ever.
There are lots of variations on this appetizer, but here’s how I do my Queso Fundido: crispy, shredded pork piled high in the middle of a skillet or shallow bowl, then surrounded by queso. It’s somehow even better than it sounds.
I’ve brought Queso Fundido as my contribution to many a party, and it’s always popular. But let’s be real, crispy pork + queso is kind of a cheat code for being the most popular dish at a potluck.
I’m giving you a recipe for DIY queso, but I’m going to level with you here: you can totally use jarred queso. No judgments. It’s still insanely delicious.
- 1 3 pound pork roast
- 6 cloves garlic
- Pink salt
- ¾ lb white american cheese (you can buy it sliced at the deli counter of your grocery store)
- 4 ounces mozzarella cheese shredded
- 1 cup half-and-half
- 2 tablespoons canned chopped green chiles
- 1 teaspoon chili powder
- ½ tsp cumin
- ¼ teaspoon salt
- Chopped cilantro and tomatoes for garnish
- Cut six slits in the pork roast and press the garlic cloves into the slits. Season the entire roast liberally with pink salt.
- You can cook the pork in your Instant Pot or slow cooker. If using your slow cooker, cook on low for 8 hours. If using your Instant Pot, pour in 1 cup water. Place a rack in the Instant Pot, and place the roast on the rack. Cook for 90 mins on the manual setting, then use manual release.
- When pork is done, shred the entire roast. Place the roast on a cutting board, then use two forks to pull the meat apart and shred it.
- Pre-heat a cast iron or other heavy bottomed skillet on medium high heat. Add the shredded pork in batches. Cook, and flip every so often, to crisp the meat. Set aside.
- Heat the half and half over medium heat in a small saucepan.
- Once simmering, reduce heat to low. Do not let boil.
- Stir the white American cheese in a bit at a time, letting it melt completely before adding additional cheese. Stir constantly. Repeat with mozzarella cheese.
- Once the cheese has completely melted, stir in chopped chiles, chili powder, cumin, and salt.
- Pile the pork in the center of a cast iron skillet or shallow bowl. Pour the queso around the outside of the pile of pork.
- Top with cilantro and tomatoes.
- Serve with tortilla chips.