Pumpkin Queso Fundido 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!

QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F.
• In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
• Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
• Without cleaning the skillet, add the onion and bell peppers.
• Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
• Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
• Add one-third of the vegetables . . .
• And one-third of the chorizo.
• Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
• Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
• Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
• Serve immediately with tortilla chips . . .
• Or carrot sticks and cauliflower florets if you want to avoid 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.