Queso Fundido
Total time
- 1 teaspoon black pepper
- 1 roma tomato diced small
- 1 medium onion diced small
- 2 medium jalapenos diced (for spicier queso) - OR- ¼ cup chopped pickled jalapenos
- 1 tablespoon coconut oil
- ½ cup heavy cream
- 8 ounces Monterey Jack cheese, cut into chunks
- 4 ounces white cheddar cheese, cut into chunks
- Turn on InstantPot to SAUTE mode
- Add coconut oil
- Add onions, stir well
- Add black pepper
- Allow onions to saute for 2 mins, using a glass lid to cover the InstantPot
- Press CANCEL/OFF button on InstantPot to turn off
- Add in all cheese and heavy cream
- Set pot to SLOW COOK mode
- Set timer to 1 hour
- Close InstantPot with a glass lid (If using the InstantPot lid, open valve to allow steam to release while cooking)
- After 40 minutes, the queso is ready
- Open the lid and add tomatoes and jalapenos
- Stir well to incorporate everything
- You may leave the InstantPot on slow cook mode until you are ready to serve the queso so that it does not solidify
- Serve in your favorite party bowl
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/queso-fundido/
3.5.3229