Red Butte Queso Fundido 


  • 1/2 yellow or white onion, diced
  • 2 garlic cloves minced
  • 1/2 pound ground pork
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp flour
  • 1/4 cup heavy cream
  • 3 cups Red Butte Hatch Chile cheese (one cup set aside)
  • 1/4 cup Hatch green chilies (canned or jarred)
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro
  • Few dashes hot sauce


Preheat oven to 400 degrees. In a sauté pan heat oil over medium heat. Sauté onions and garlic until translucent. Add pork and seasonings. Cook until pork is cooked thoroughly and slightly browned. Add flour into pork mixture and combine well. Cook 1-2 minutes more. Add heavy cream, Hatch chilies, lime juice, cilantro, and hot sauce. Let cook 1-2 minutes more. Remove from heat and let cool slightly. Add 2 cups of shredded Red Butte Hatch cheese, mix well and spread into baking dish. Sprinkle with the reserved cup of cheese. Pop in oven and bake until Cheese is melty and slightly browned on top. Serve warm on top of the corn biscuits.