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Queso Fundido

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6 servings
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.

Ingredients
 

  • 1 3 pound pork roast
  • 6 cloves garlic
  • Pink salt
  • 3/4 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
  • 1/2 tsp cumin
  • 1/4 teaspoon salt
  • Chopped cilantro and tomatoes for garnish

Instructions
 

  • 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.
Cuisine: Mexican
Course: Appetizer
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.