Pumpkin Queso Fundido

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 2 -to-3-pound sugar pumpkin
  • 8 ounces dried chorizo, diced
  • 1 jalapeno pepper (remove seeds for less heat), chopped
  • 1 4 -ounce can chopped green chiles
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 2 cups shredded mozzarella or Oaxaca cheese
  • 1 cup shredded monterey jack cheese
  • Chopped fresh cilantro, for topping
  • Tortilla chips, for serving
Directions

1. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard. Scoop out the seeds and stringy pulp.

2. Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium and stir in the cheeses. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes.

Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips.

Photograph by David Malosh


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    This recipe is featured in:

    Halloween