Name: Antioquia baked cheese and shredded meat casserole (Fundido de queso y carne)
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Cuisine: Colombian
Ingredients: 1 kg chicken breast; 500 g boneless pork leg, diced; 500 g white cheese, grated; 250 g yellow cheese, grated; 120 ml tomato sauce; 300 g onion, grated; 6 g garlic, chopped; 8 g parsley, chopped; 2 bay leaves; 1.5 g dried thyme; 35 g capers, drained; 240 g crustless white bread; 30 g butter for bread; 15 ml neutral oil; 1.5 L water; 10 g salt; 2 g black pepper; 24 g flour; 28 g butter for white sauce; 480 ml milk; 240 ml heavy cream

Wide view of Antioquia casserole with browned cheese, shredded chicken and pork, with the open casserole and serving visible.

Region Andean Colombia, Antioquia

Category Layered baked main course

Yield 8 portions

Preparation time 30 minutes

Active time About 65 minutes

Ingredients ↓

Overview

Antioquia baked cheese and shredded meat casserole (Fundido de queso y carne)

Layer shredded chicken and pork with cheese, tomato-caper sauce and buttered bread, then bake beneath a smooth white sauce.

Fundido de queso y carne is listed among everyday main dishes from Antioquia. Tender shredded poultry and pork meet a creamy white sauce and a browned cheese top.

The method builds flavour in stages: sear and simmer the meats with aromatics, reduce their broth, then warm the shredded filling with tomato sauce, parsley and capers before layering it with bread and cheese.

This practical version serves eight and keeps that sequence. The source prints an oven setting of “300°” without a scale, so this adaptation uses 180°C and a thermometer check at the centre.

Ingredients

1 kg chicken breast
500 g boneless pork leg, diced
500 g white cheese, grated
250 g yellow cheese, grated
120 ml tomato sauce
300 g onion, grated
6 g garlic, chopped
8 g parsley, chopped
2 bay leaves
1.5 g dried thyme
35 g capers, drained
240 g crustless white bread
30 g butter for bread
15 ml neutral oil
1.5 L water
10 g salt
2 g black pepper
24 g flour
28 g butter for white sauce
480 ml milk
240 ml heavy cream

Method

Sear and simmer the meats Cut the pork into 2 cm pieces. Heat the oil in a broad pot and brown the pork in batches, then briefly sear the chicken. Add one-third of the onion and garlic, bay, thyme, salt, pepper and water to halfway up the meat. Cover and simmer gently for about 45 minutes. Check several thick pieces with a clean thermometer; each must reach 74°C.
Shred and season the filling Move the cooked meat to a clean board and shred with two forks. Strain the broth and reduce it to about 240 ml. Mix the meat with remaining onion and garlic, tomato sauce, parsley, capers and broth; simmer 10 minutes. The filling should be moist, not soupy.
Make the white sauce Melt the sauce butter over medium-low heat. Stir in flour and cook about 1 minute, until foamy. Gradually whisk in milk until smooth and thick. Remove from heat and stir in cream. Season lightly because the cheeses and capers are salty.
Layer the casserole Heat the oven to 180°C. Grease a 33 x 23 cm baking dish. Spread a little sauce over the base, add buttered bread, half the white cheese and the meat filling. Cover with remaining white sauce and yellow cheese.
Bake until hot through Bake uncovered for 25–30 minutes, until golden and bubbling at the edges. Check that the centre reaches 74°C. If the top browns too quickly, cover loosely with foil and continue. Rest 10 minutes before cutting.

Practical guidance

Practical

Nutrition per serving

Rounded estimate from the listed ingredient amounts and eight portions; product labels and meat cuts vary.

Practical guidance

1. Brown the meat in batches so it sears rather than steams. 2. Keep the simmer gentle after it comes to a boil. 3. Reduce the broth to about 240 ml so the filling is moist but holds together. 4. Add the milk gradually while whisking to keep the sauce smooth. 5. Use mild cheeses and reduce salt if their labels show high sodium. 6. Refrigerate leftovers within 2 hours and reheat the centre to 74°C. 7. Equipment: A broad lidded pot helps the meat brown and simmer evenly; use a sieve for the broth, a whisk for the sauce, a shallow baking dish and a clean instant-read thermometer. 8. Let the reduced broth cool briefly before mixing it into the filling. If the filling looks loose, simmer it a little longer rather than adding unlisted flour or breadcrumbs. 9. A mild, firm white cheese keeps the layers distinct; the yellow cheese should melt smoothly. Grate both yourself if pre-grated cheese contains starch that could affect the sauce. 10. For advance preparation, cook and shred the meat and make the sauce separately, then chill them promptly. Assemble shortly before baking so the bread does not become waterlogged. 11. If the surface is browned but the middle is not yet hot, shield the top loosely and keep baking; color alone does not confirm a safe centre temperature. 12. Use a sharp knife wiped between cuts for neat portions. The short rest lets the white sauce settle so each slice keeps its layers.

Allergens and food safety

Contains milk and wheat/gluten. Keep raw poultry and pork separate from ready-to-eat food; clean hands and tools after handling. Cook all meat to 74°C and verify the casserole centre reaches 74°C. Refrigerate leftovers within 2 hours and reheat to 74°C.

Final notes

1: The dish is associated with Antioquia in Colombia’s Andean region. 2: Assemble ahead if useful; refrigerate promptly and bake until the centre reaches 74°C.

Nutrition per serving

Serving basis: 1 of 8 portions
Calories: 890 kcal
Carbohydrates: 43 g
Protein: 66 g
Fat: 48 g
Fibre: 2 g
Sodium: 1650 mg

Antioquia baked cheese and shredded meat casserole (Fundido de queso y carne)

Ingredients

Ingredients

Method

Practical

Nutrition per serving

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Santa Rosa de Viterbo lamb and root-vegetable stew (Guiso de cordero)

Antioquia pork loin and eggplant bake (Lomo de cerdo con berenjena)

Antioquia beer-marinated pork loin roast (Cañón de cerdo)