Wild Wonders® Queso Fundido


As a Windsor, Ontario native, I’m lucky to be close to some pretty incredible restaurants, both on the Canadian side and across the border. Detroit is home to some amazing restaurants with all types of cuisines, and even has dedicated areas of town to specific cultures. So naturally, a Mexican food junkie like myself finds refuge in Detroit’s very own Mexican Town. It was there that I learned the true meaning of ‘Taco Tuesday’, and also where I tried my first taste of Queso Fundido. From then on there has always been a special place in my stomach heart for ooey, gooey, melty cheese. On everything.

While there are tons of varieties of Queso Fundido, Roger Mooking’s take on this classic is an absolute hit. The mixture of colors, shapes and flavors from the Wild Wonders add the perfect refreshing touch on top of heaps of meat and cheesy goodness. You might want to get out of the way when setting out this dish in front of a hungry crowd. I mean, if it makes it that far.

Wild Wonders® Fundido

This meaty, cheesy dip is the perfect crowd-pleaser for a backyard bash, or just enjoying with a couple ice-cold beers.

Cheese Mix


1 C soft cream cheese

¾ C grated smoked cheddar cheese

¾ C grated smoked Provolone cheese

½ C 35% cream

¼ tsp freshly ground black pepper

1/8 tsp Kosher salt


In a small pot over medium heat, whisk cream cheese and cream to a smooth consistency. Add cheddar and Provolone and whisk until melted. Season with salt and pepper. Mix well and set aside.


Pork Mixture


2 Tbsp olive oil

½ lb ground pork

½ Tbsp minced garlic

1 tsp smoked paprika

½ tsp ground cumin

1 tsp ground black pepper


Preheat oven to 375F. In large pan over medium-high heat, add olive oil and pork. Cook until pork is crispy and finely crumbled. Reduce heat to medium then add garlic, paprika, cumin and pepper. Stir to combine. Set aside and allow to cool.

To assemble, add 2/3 of the pork mixture to the cream cheese mixture. Reserve the remaining pork for the garnish.

In a 6-inch cast iron frying pan, bake cheese and pork mixture for 20 minutes.




2 Tbsp thinly sliced red onion

2/3 c quartered Wild Wonders® tomatoes

1 Tbsp chopped fresh cilantro


Soak onions in ice-cold water for ten minutes. Drain and set aside.

Just before serving, garnish with reserved ground pork, Wild Wonders® tomatoes, onions and coriander. Serve warm with toasted Naan or warm tortillas.

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