Pumpkin Queso Fundido

Name: Pumpkin Queso Fundido
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 people
Ingredients: ½ pound chorizo sausage; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 jalapeno peppers; ½ sweet onion; 2 garlic cloves; ¼ teaspoon salt; 1/4 teaspoon freshly cracked black pepper; 1 ½ cups half and half; 1 tablespoon cornstarch; 1 cup pumpkin puree; 16 ounces sharp white Cheddar cheese; 8 ounces Monterey Jack cheese; 2 tablespoons roasted, salted pepitas; cilantro; jalapeno pepper sliced; cotija cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 people
Course
Appetizer
Cuisine
American

Pumpkin Queso Fundido

Kian Mendoza

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This pumpkin queso fundido is the perfect indulgence for fall. Warm pumpkin queso topped with chroizo, pepitas and jalapeños. It's delish!

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Ingredients

Servings

½ pound chorizo sausage, removed from casing if needed
1 tablespoon olive oil
1 tablespoon unsalted butter
2 jalapeno peppers, seeded and diced
½ sweet onion, diced
2 garlic cloves, minced
¼ teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 ½ cups half and half, divided
1 tablespoon cornstarch
1 cup pumpkin puree
16 ounces sharp white Cheddar cheese, freshly grated
8 ounces Monterey Jack cheese, freshly grated
2 tablespoons roasted, salted pepitas, for topping
cilantro, for topping
jalapeno pepper sliced, for topping
cotija cheese, for topping

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Instructions

Heat a nonstick skillet over medium-low heat and add the chorizo. Using a wooden spoon to break it apart, cook until it is browned and in small crumbles, about 5 to 6 minutes. Transfer the chorizo to a paper-towel lined plate to drain some of the excess grease.
Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half and half, whisking the entire time.
In a small bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.
Stir in the grated cheese, one small handful at a time, until melted. Stir in the pumpkin until combined. Transfer the mixture to a crock, larger bowl or a small crockpot with the heat on low.
Spoon the chorizo on top of the queso, along with the pepitas, cilantro, peppers and a sprinkling of cotija cheese. Serve immediately with chips!