If you’re anything like me, you absolutely love appetizers, especially if they involve cheese. I’m sure many of you love cheese just as much as I do which is why you need to give this Low Carb Queso Fundido recipe a try. If you like cheese, you will fall head over heels for this appetizer.
Why You Should Try My Keto Queso Recipe
- Fast. Done in 30 minutes .
- Easy. Mix all of the ingredients and air fry .
- Low Carb . 10 net carbs per serving, less if you use fewer onions and cherry tomatoes.
- Delicious. An amazingly rich appetizer you and your guests will love.
I’m not going to lie, I’ll eat Queso Fundido as a snack sometimes too since limiting it to just an appetizer seems so wrong. It’s just too good to not include it in other meal types throughout the day.
This recipe is bursting with flavor, as you would expect with a cheese-heavy recipe. It’s also extremely easy to make and would work as an awesome topping for nachos or other Mexican dishes and appetizers .
What Does Queso Fundido Mean?
I’m sure many of you know that “queso” means cheese but, did you know that the word “fundido” doesn’t mean “fondue” as you might think.
“Fundido” actually means “molten” in Spanish.
In other words, the title of this recipe literally translates into “molten cheese.” That makes this Queso Fundido recipe sound even cooler than it already is, doesn’t it?
Can you believe I made this Keto Queso in my air fryer ? It still blows my mind how many various types of recipes can be made in an air fryer, including recipes that are largely just melting cheese.
You would think it would become a mess in many of these appliances but, it definitely isn’t a mess and turns out delicious. Be sure to read the details of the recipe on how to properly make it in the air fryer for the best results.
What Is Queso Fundido Made Of?
This recipe for Keto Queso is made from the most delicious, rich ingredients. You’ll love how flavorful and authentic it tastes. Here’s what you’ll need to make this tasty dip:
- Mexican-style chorizo
- Onions
- Minced Garlic
- diced tomatoes
- jalapenos
- Ground Cumin
- Grated Oaxaca cheese or Mozzarella
- Half and Half
How Do You Make Queso Dip From Scratch?
- Mix the ingredients together in a heatproof pan. Place pan in the air fryer basket.
- Set the air fryer to 400F for 15 minutes or until the sausage is cooked. Halfway through cooking, stir the mixture to break up the sausage.
- Add the cheese and half and half and stir again.
- Set air fryer to 320F for 10 minutes until the cheese has melted.
Keto Queso Fundido
This can be made low carb by simply switching out veggies for dipping. You can also make this keto by doing the following:
- Reduce onions
- Use smooshed up cherry tomatoes rather than canned tomatoes. Or reduce/skip the tomatoes.
- Eat less of it. Hahaha! Okay probably not what you wanted to hear–but it’s an option. Eat more veggies, eat less dip.
It’s really difficult for me to be scrolling through these photos again without wanting to get up, go into the kitchen, and whip up another batch of this delicious Queso Fundido .
It’s definitely become one of my favorite appetizers simply because the chorizo adds such a bold flavor. The cheese itself adds the perfect texture and taste, however, the added chorizo brings it all home for the perfect combination.
What Is The Difference Between Spanish And Mexican Chorizo?
You will notice this recipe specifically calls for Mexican chorizo. Both Spanish and Mexican Chorizo are sausages made from pork. In both cases, they’re spicy and utterly delicious.
The biggest difference is that Spanish chorizo is smoked, while Mexican chorizo is fresh meat that hasn’t been preserved.
To me, they do taste entirely different as well.
The Mexican version has vinegar and chili peppers and cumin. The Spanish version is more redolent of garlic and paprika.
I also find the fresh Mexican version to be a lot greasier–which is actually great for taste, and fantastic in beans or things like this Keto Queso Fundido .
Want More Delicious Dipping Ideas?
- If you’re looking for more delicious dip options, check out my Spicy Crab Dip . It’s perfect as an appetizer or a quick lunch idea and it’s easy to make in your air fryer.
- Another fantastic dip option is my Keto Savory Thyme Dip . It only takes 4 ingredients to make, it’s low carb and it’s unbelievably good!
- These Savory Potato Patties make a flavorful appetizer, side dish,or snack! They’re gluten-free, vegan, and made in under 30 minutes in your air fryer.
- Try my Baingan Bharta for a delicious eggplant dip made in your Instant Pot .
- You might also love this Keto Buffalo Chicken Dip .
If you love snacking on this delicious Queso Fundido recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Queso Fundido
Equipment
- Measuring Spoons
- STAINLESS STEEL MEASURING CUPS
- 6 x 3 FAT DADDIO BAKING PAN
- Ninja Air Fryer
Ingredients
- ▢ 4 ounces ( 113.4 g ) Mexican-style chorizo , casings removed
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 cup ( 149 g ) diced tomatoes
- ▢ 2 ( 2 ) jalepenos , diced
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ 2 cups ( 473.18 g ) grated Oaxaca cheese or Mozzarella
- ▢ 1/2 cup ( 121 g ) Half and Half
Instructions
In a 6 x 3 heatproof pan, mix together the chorizo, onion, garlic, tomatoes, jalapenos and ground cumin. Place pan in the air fryer basket.
Set the air fryer to 400F for 15 minutes or until the sausage is cooked. Halfway through cooking, stir the mixture to break up the sausage.
Add the cheese and half and half and stir again.
Set air fryer to 320F for 10 minutes until the cheese has melted.
Serve with tortillas or chips.
To further reduce carbs, cut onions in half, and use cherry tomatoes instead of regular tomatoes
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Nutrition
Originally Published March 18, 2019
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Queso Fundido
Ingredients
- 4 ounces Mexican-style chorizo casings removed
- 1 cup onions, chopped
- 1 tablespoon Minced Garlic
- 1 cup diced tomatoes
- 2 jalepenos diced
- 2 teaspoons Ground Cumin
- 2 cups grated Oaxaca cheese or Mozzarella
- 1/2 cup Half and Half
Instructions
In a 6 x 3 heatproof pan, mix together the chorizo, onion, garlic, tomatoes, jalapenos and ground cumin. Place pan in the air fryer basket.
Set the air fryer to 400F for 15 minutes or until the sausage is cooked. Halfway through cooking, stir the mixture to break up the sausage.
Add the cheese and half and half and stir again.
Set air fryer to 320F for 10 minutes until the cheese has melted.
Serve with tortillas or chips.
To further reduce carbs, cut onions in half, and use cherry tomatoes instead of regular tomatoes
Queso Fundido https://twosleevers.com/low-carb-queso-fundido/
Fantastic, and supremely easy Instant Pot Vegetarian Paneer Biryani is an easy, authentic, kid-friendly, vegetarian dinner in under 30 minutes.
Why You’re Going To Love This Paneer Biryani Recipe
- Fast. Done in under 30 minutes with the help of your Instant Pot .
- Easy. A simple pour and cook recipe .
- Vegetarian. A great main course for your vegetarian family and friends.
- Authentic. All of the flavors you would expect in a traditional Indian Biryani recipe.
Ever since I created a one-pot, easy but authentic Chicken Biryani, readers have asked for a vegetarian version, and I finally made it yesterday.
Armed with home-made paneer , and a cup of frozen vegetables, I was ready to get started with this one.
I also have a low-carb chicken biryani that is full of flavor, and definitely worth trying. This one, of course, is not low carb. What it is, however, is delicious and easy.
What is Paneer?
Paneer is essentially a soft cheese, which in addition to being delicious, also tends to stay intact vs. melting when heated. This makes it really versatile to use in recipes such as this Paneer tikka for example.
Check out my very simple recipe for making paneer here .
How to Make Paneer Biryani Video
Steps For Making Paneer Biryani
Step 1: Thinly slice onions, ginger, garlic, and serrano or jalapeño peppers .
Step 2: Heat the Instant Pot on Sauté, High heat, and add ghee. To the hot ghee, add cumin, cardamom, cassia (cinnamon) and cloves and let them splutter like popcorn.
Step 3: Add the onions and cook until somewhat browned. Then, add the ginger, garlic, and peppers and cook until they have softened.
Step 4: Spread the rinsed and drained rice over the vegetables. Add water and push the rice down so no little bits are poking up over the water. Scatter the mint and cilantro on top of the rice.
Step 5: Scatter the paneer and frozen vegetables on the top. Do not stir.
Step 6: Set the Instant to High pressure for 4 minutes.
Step 7: Allow the Pressure cooker to rest undisturbed for 10 minutes. This part is important, as the rice needs this steaming time to continue to cook. At the end of the 10 minutes, release all remaining pressure.
Step 8: Stir gently and serve your fragrant and colorful masterpiece!
How Do You Make Biryani Taste Better?
One of the biggest complaints I have with Biryani that I order from some of my favorite take out places is how it can be so lacking in flavor.
My trick to making a delicious Paneer Biryani recipe ? Spices. But let’s be honest. That’s the trick for making most of my recipes delicious. Without them, all you would have is a pot of rice, cheese, and veggies.
Tips and Tricks to Making A GREAT Paneer Biryani
- I know most of you will want to add more water to this recipe–don’t do that. The rice was al dente, each grain was separate as you see in the picture, and it all just worked.
- Use long-grain basmati for this recipe and be sure to rinse and drain well.
- Don’t use starchy vegetables like potatoes, that will absorb water. I used a package of frozen mixed vegetables for this.
- You could add a little frozen cauliflower or frozen broccoli to this recipe.
- This rice freezes very well and also tastes great as leftovers.
- Serve this with raita , or with this Instant Pot Kadhi Recipe .
- Some of you will ask if you can make this with Tofu. I haven’t tried that, but I’d recommend that you use extra firm tofu, that you drain it first, and potentially also pan fry it to make it less likely to disintegrate. If you do this, leave me a comment to let me know how it went!
- I have also used frozen paneer which I got from the Indian grocery store, although I would HIGHLY recommend that you use my Instant Pot Paneer Recipe to make your own! It’s so much tastier and creamier, and it takes no time at all. But if you’re pressed for time, just use the storebought version.
- If you make your own paneer, make extra. Once it’s done, you can make Instant pot Matar Paneer , or a low carb paneer tikka as well. And of course, there’s always classic Instant Pot Palak Paneer or saag paneer.
How Many Calories Are There In Paneer Biryani?
The calories in Paneer Biryani can vary widely based on the recipe you decide to use or where you order it from. For this Paneer Biryani recipe , you can expect around 300 calories per serving.
Want More Paneer Recipes?
- Palak Paneer
- Paneer Tikka
- Matar Paneer
- How To Make Paneer
If you love this Instant Pot Paneer Biryani recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Instant Pot Paneer Vegetable Biryani
Equipment
- Instant Pot
Ingredients
Spices for Tempering
- ▢ 2 tablespoons ( 2 tablespoon ) Ghee
- ▢ ½ teaspoon ( 0.5 teaspoon ) cumin seeds
- ▢ 1 inch ( 1 ) Cinnamon
- ▢ 3-4 ( 3 ) Whole Cloves
- ▢ 4-5 ( 4 ) Whole Black Peppercorns
- ▢ 4-5 ( 4 ) Cardamom Pods
Veggies
- ▢ 1 small ( 1 ) Onion , thinly sliced
- ▢ 1 piece ( 1 piece ) Ginger , thinly sliced ( about 2 teaspoons)
- ▢ 4 cloves ( 4 cloves ) Garlic , crushed
- ▢ 2 ( 2 ) Jalapeño Peppers , diced
- ▢ ½ cup ( 8 g ) Cilantro , chopped
- ▢ 1/4 cup ( 6 ) mint leaves , finely chopped
Other Ingredients
- ▢ 1 cup ( 225 g ) paneer, , cut into cubes
- ▢ 1 cup ( 40 g ) of mixed frozen vegetables such as
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
- ▢ 1 cup ( 250 g ) Water
- ▢ Kosher Salt
Instructions
- Heat ghee in the Instant Pot and when it’s hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until the onions well-browned and crisp at the edges.
- Add in the ginger, garlic, jalapeños, and cook for 2-3 minutes.
- Add salt to taste and mix well.
- If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
- Spread the rinsed, drained rice across everything.
- Pour in the water, and gently push the rice so that it is covered by the water. This step is important. If any of the rice pokes up above the water, it is likely to stay a little crunchy.
- Add in paneer and the frozen vegetables. Spread out the paneer and veggie mixture.
- Sprinkle the chopped cilantro and mint on top it.
- Cook on high pressure for 4 minutes. Then, let the pot rest undisturbed for 10 minutes and then release all remaining pressure.
- Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then mix it gently from the bottom.
Watch The Video
- I know most of you will want to add more water to this recipe–don’t do that. The rice was al dente, each grain was separate as you see in the picture, and it all just worked.
- Use long-grain basmati for this recipe and be sure to rinse and drain well.
- Don’t use starchy vegetables like potatoes, that will absorb water. I used a package of frozen mixed vegetables for this.
- You could add a little frozen cauliflower, or frozen broccoli to this recipe.
- This rice freezes very well, and also tastes great as leftovers.
- Serve this with raita , or with this Instant Pot Kadhi Recipe .
- Some of you will ask if you can make this with Tofu. I haven’t tried that, but I’d recommend that you use extra firm tofu, that you drain it first, and potentially also pan fry it to make it less likely to disintegrate. If you do this, leave me a comment to let me know how it went!
- I have also used frozen paneer which I got from the Indian grocery store, although I would HIGHLY recommend that you use my Instant Pot Paneer Recipe to make your own! It’s so much tastier and creamier, and it takes no time at all. But if you’re pressed for time, just use the storebought version.
- If you make your own paneer, make extra. Once it’s done, you can make Instant pot Matar Paneer , or a low carb paneer tikka as well. And of course, there’s always classic Instant Pot Palak Paneer or saag paneer.
Get support & connect with our community on Facebook!
Nutrition
Originally Published June 13, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
