Pumpkin Queso Recipes

PUMPKIN QUESO FUNDIDO

Steps:

• 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!

PUMPKIN QUESO FUNDIDO

Steps:

• Preheat the oven to 350°F.
• Slice off the top of the pumpkin and scoop out the seeds and pulp. I like to save the seeds for roasting and discard the pulp.
• Place the pumpkin and its lid on a microwave-safe plate, pour 1 tablespoon of water inside, then microwave for 12-15 minutes, until tender. Let the pumpkin cool slightly, then move to a baking dish.
• In a medium pot, cook the diced smoked turkey and diced jalapeno in the olive oil over medium heat until the jalapeno is beginning to soften, about 4 minutes.
• Stir in the green chiles, cayenne, and cumin and cook until fragrant, about 2 more minutes.
• Sprinkle the flour into the pot, stirring to coat the turkey and peppers and cook until the flour is just toasted, about 2 minutes.
• Pour in the chicken broth and wine. Bring to a simmer and stir until smooth.
• With the mixture just barely simmering, whisk the cheeses into the broth, about ½ cup at a time, waiting for the cheese to melt before adding more.
• When all the cheese has been incorporated and the dip is smooth, ladle the cheese dip into the pumpkin in the baking dish.
• Bake the pumpkin with its lid on for 10 minutes.
• Serve with tortilla chips. Be sure to scoop some pumpkin along with the cheese dip.

PUMPKIN QUESO FUNDIDO

Steps:

• 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.