Pumpkin Queso Recipes

PUMPKIN QUESO FUNDIDO

Pumpkin Queso Fundido image

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

Provided by How Sweet Eats

Time 40m

Number Of Ingredients 17

Ingredients

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)

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!

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