Pumpkin Queso Fundido
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5
6 reviews
Excellent
Pumpkin Queso Fundido
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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
- ½ pound chorizo sausage removed from casing if needed
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 2 jalapeno pepper seeded and diced
- ½ onion diced, sweet
- 2 garlic minced, cloves
- ¼ teaspoon salt
- 1/4 teaspoon black pepper freshly cracked
- 1 ½ cups half and half divided
- 1 tablespoon cornstarch
- 1 cup pumpkin puree
- 16 ounces White Cheddar Cheese freshly grated, sharp
- 8 ounces Monterey jack cheese freshly grated
- 2 tablespoons Pepitas for topping, roasted, salted
- cilantro for topping
- jalapeno pepper for topping, sliced
- cotija cheese for topping
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!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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