Queso Fundido Amazónico Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into small 1/4-inch dice so it browns quickly. Pat dry and season with 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil (or use butter from cheese section if preferred) and add diced pork in a single layer. Brown without crowding for 5–7 minutes until deeply caramelized, stirring occasionally.

Reduce heat to medium. Push pork to the side and add crumbled chorizo/pork sausage. Cook 2–3 minutes until rendered and aromatic. Stir to combine with pork.

Add the diced red onion and cook 3–4 minutes until softened and translucent. Stir in minced garlic, aji amarillo paste, ground cumin, smoked paprika, and remaining 1/2 tsp salt and 1/4 tsp pepper. Cook 1–2 minutes until fragrant.

Taste and adjust seasoning. Remove from heat and stir in chopped cilantro. Transfer the filling to a bowl and reserve skillet for assembling queso.

Heat vegetable oil in a heavy skillet over medium-high until it reaches 350°F (or is shimmering). Carefully add plantain slices in a single layer and fry 1–2 minutes per side until golden and caramelized. Work in batches to avoid overcrowding.

Remove plantains to a paper-towel-lined plate and sprinkle lightly with salt. Keep warm.

Preheat broiler to high and position rack 6 inches from the heat source. Or preheat oven to 450°F if you prefer baking.

Wipe out the skillet used for the filling and melt 1 tablespoon butter over medium heat. Add the reserved pork-chorizo filling and spread in an even layer.

Stir together the three cheeses in a bowl with heavy cream so they’ll melt smoothly. Sprinkle the cheese blend evenly over the filling in the skillet, leaving a little space at the edges.

Transfer the skillet to the broiler and broil 3–5 minutes, watching closely, until the cheese is bubbling and browned at the edges. If using oven, bake 8–10 minutes until cheese is melted and golden.

Remove skillet from heat. Arrange the fried plantain slices around or on top of the melted cheese (some can be used as dippers). Garnish with scallions and additional cilantro if desired. Squeeze lime wedges over plantains or queso when serving.

Bring the skillet to the table (use a trivet). Serve immediately with warm corn tortillas or toasted bread. Guests can scoop cheesy pork and top with plantain slices or eat plantain alongside as a sweet counterpoint.

Leftovers: cool, transfer to airtight container, refrigerate up to 3 days. Reheat gently in oven at 350°F until warmed through to avoid toughening the cheese.