Pumpkin Queso Fundido with Chorizo and Toppings Recipe

Let me tell you, this Pumpkin Queso Fundido with Chorizo and Toppings Recipe is one of those dishes that instantly brings people together. I love this because it has all the creamy, spicy, cheesy goodness you crave, with a warm, seasonal pumpkin twist that just takes it to a whole new level. When I first tried it, the mixture of smoky chorizo and velvety pumpkin queso was such a surprise — and now it’s become my go-to appetizer for any cozy gathering or fall get-together.

If you’re someone who enjoys bold flavors and a little bit of party flair in your recipes, this Pumpkin Queso Fundido with Chorizo and Toppings Recipe is definitely worth trying out. The combination of silky melted cheddar and Monterey Jack cheeses, rich pumpkin, and spicy jalapeños makes it perfect for serving with crispy tortilla chips or even roasted veggies. Plus, the toppings add that extra crunch and freshness that keeps everyone coming back for more.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Queso Fundido with Chorizo and Toppings Recipe plays an important role, creating a balance of creamy richness, spicy heat, and nutty crunch. I find that using fresh, quality cheeses and good chorizo really elevates the dish to a whole other level, so don’t skimp when you shop!

• Chorizo sausage: Look for fresh, high-quality chorizo for the best bold flavor and spice.
• Olive oil and unsalted butter: These add richness and help cook the veggies without overpowering the flavors.
• Jalapeño peppers: Fresh jalapeños provide that kick; I usually add some seeded and diced and save slices for topping.
• Sweet onion: The sweetness cuts through the spice and blends beautifully with pumpkin.
• Garlic cloves: Fresh garlic gives it that classic savory depth we all love.
• Salt and freshly cracked black pepper: Essential for seasoning and enhancing all the flavors.
• Half and half: This keeps the queso creamy without being too heavy like cream would be.
• Cornstarch: A little magic ingredient that thickens the queso perfectly.
• Pumpkin puree: The star of the show – use pure pumpkin puree, not pumpkin pie filling!
• Sharp white cheddar cheese: Grated fresh for that tangy bite and great melting ability.
• Monterey Jack cheese: Adds smooth, mild creaminess to balance the sharp cheddar.
• Roasted salted pepitas: These bring a delightful crunch and nuttiness as a topping.
• Cilantro: Fresh cilantro, chopped, introduces brightness that contrasts the rich queso.
• Jalapeño slices: For garnish and extra heat if you want to dial up the spice.
• Cotija cheese: Crumbled cotija adds a salty, crumbly contrast on top — a personal favorite!

Variations

I’m all about making a recipe your own, and this Pumpkin Queso Fundido with Chorizo and Toppings Recipe is no exception. I often tweak the toppings or adjust the spice level depending on who’s joining me in the kitchen — make it your own masterpiece!

• Mild Version: If you want something less spicy, try using mild chorizo or swapping jalapeños for sweet bell peppers — my kids love it this way!
• Vegetarian Variation: Omit the chorizo and add roasted mushrooms or sautéed spinach for a delicious meatless option that still packs flavor.
• Cheese Swap: Feel free to experiment with other melty cheeses like queso Oaxaca or even a bit of mozzarella for gooey pull-apart fun.
• Seasonal Twists: In summer, I love adding fresh corn kernels; during winter, a pinch of smoked paprika adds a cozy smoky hint.

How to Make Pumpkin Queso Fundido with Chorizo and Toppings Recipe

Step 1: Brown the Chorizo

Start by heating a nonstick skillet over medium-low heat and add your chorizo, breaking it apart with a wooden spoon as it sizzles. You’ll want to cook it until it’s nicely browned and crumbled—about 5 to 6 minutes usually does it. I always drain it on paper towels afterward to get rid of excess grease; it keeps the final dish from feeling too oily while still packing in that smoky flavor.

Step 2: Sauté the Aromatics

Next, grab a saucepan and warm the olive oil and butter over medium heat. Toss in your diced jalapeños, sweet onion, and minced garlic, sprinkling with salt and freshly cracked pepper. Cook these gently until the onion turns soft and translucent, around 5 to 6 minutes. This step builds the base for your fond—it’s where all those cozy layers of flavor start developing.

Step 3: Create the Creamy Base

Now, slowly pour in one cup of the half and half while whisking continuously—this helps prevent lumps and encourages a silky texture. In a small bowl, whisk together the remaining half cup of half and half with your cornstarch to form a smooth slurry. Stir the slurry into your saucepan and cook for about a minute until the mixture thickens nicely. It’s the perfect trick I discovered that stops the queso from being runny and gives it that rich, velvety consistency.

Step 4: Melt the Cheese and Stir in Pumpkin

Reduce the heat to low and begin adding your grated cheeses little by little, stirring until each handful melts fully before adding more. This gradual melting avoids clumps and ensures a smooth queso fundido. Once all the cheese is melted in, thoroughly mix in the pumpkin puree. The pumpkin lightens the cheese and adds a subtle sweetness that perfectly balances the spicy chorizo and jalapeño.

Step 5: Assemble and Serve with Toppings

Transfer your luscious pumpkin queso into a beautiful crock or serving bowl—if you have a small crockpot, keeping it warm on low is a game-changer for parties. Spoon the browned chorizo over the top, then sprinkle on roasted pepitas, fresh cilantro, jalapeño slices, and a generous handful of crumbled cotija cheese. Serve it up immediately with plenty of crisp tortilla chips. I promise everyone will be reaching for seconds before you know it!

How to Serve Pumpkin Queso Fundido with Chorizo and Toppings Recipe

Garnishes

I’m a huge fan of fresh and crunchy garnishes here — roasted pepitas add a nutty pop, while cilantro brings brightness that cuts through the cheesy richness. Sliced jalapeños add fresh heat and a beautiful color contrast. And don’t skip the crumbled cotija cheese on top; it adds that salty bite and slightly crumbly texture I’m obsessed with.

Side Dishes

Serve this Pumpkin Queso Fundido with crunchy tortilla chips or warm pita bread for scooping. I’ve also loved pairing it with simple roasted vegetables, like asparagus or cauliflower, to balance the indulgence. For bigger meals, it’s an excellent starter alongside tacos, enchiladas, or even grilled steak.

Creative Ways to Present

If you’re making this for a party, try serving it in mini cast iron skillets or individual ramekins—everyone gets their own warm, melty queso to dive into! I once garnished it with edible flowers and microgreens for a festive fall brunch, and it was a huge hit. Sometimes adding little bowls of extra toppings on the side lets guests customize their plates, making it even more fun.

Make Ahead and Storage

Storing Leftovers

Got leftovers? No worries! I usually store any remaining Pumpkin Queso Fundido with Chorizo in an airtight container in the fridge. It keeps nicely for up to three days. Just give it a good stir before reheating to bring the cheese back together.

Freezing

Freezing queso can be tricky since cheese textures can change, but if you want to freeze this dish, do so before adding the toppings. Thaw it slowly in the fridge overnight, then reheat gently on the stove with a splash of half and half to revive creaminess.

Reheating

I reheat leftovers on the stove over low heat, stirring frequently, adding a little extra half and half or milk as needed to prevent it from drying out or getting grainy. Avoid microwaving directly if you can—this gentle warming method keeps the texture silky and smooth.

FAQs

Final Thoughts

This Pumpkin Queso Fundido with Chorizo and Toppings Recipe holds a special place in my kitchen because it’s such a fun twist on a classic comfort food. The way the pumpkin adds subtle sweetness to the spicy, cheesy mix always surprises and delights guests. I encourage you to try it out—whether it’s for game day, a family dinner, or a festive gathering, it’s sure to become a favorite in your recipe rotation just like it did in mine.

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