Description
Pumpkin Queso Fundido is a creamy, cheesy dip featuring a delightful blend of sharp white cheddar, Monterey Jack cheeses, and smooth pumpkin puree. Enhanced with savory chorizo, jalapeno peppers, and spicy seasonings, this warm dip is topped with crunchy roasted pepitas, fresh cilantro, jalapeno slices, and crumbly cotija cheese, making it perfect for serving with tortilla chips at any gathering.
Ingredients
Units
Scale
Chorizo Mixture
- 1/2 pound chorizo sausage, removed from casing if needed
Vegetable Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 jalapeno peppers, seeded and diced
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Dairy and Thickener
- 1 1/2 cups half and half, divided
- 1 tablespoon cornstarch
- 16 ounces sharp white cheddar cheese, freshly grated
- 8 ounces Monterey Jack cheese, freshly grated
Additional Ingredients and Toppings
- 1 cup pumpkin puree
- 2 tablespoons roasted, salted pepitas, for topping
- Cilantro, for topping
- Jalapeno pepper, sliced, for topping
- Cotija cheese, for topping
Instructions
- Cook the Chorizo: Heat a nonstick skillet over medium-low heat and add the chorizo sausage. Using a wooden spoon, break the sausage apart and cook until browned and in small crumbles, about 5 to 6 minutes. Transfer the cooked chorizo to a paper-towel lined plate to drain excess grease.
- Sauté Vegetables: In a medium saucepan over medium heat, add olive oil and unsalted butter. Stir in the diced jalapeno peppers, sweet onion, and minced garlic. Season with salt and freshly cracked black pepper. Cook until the onion softens and becomes translucent, about 5 to 6 minutes.
- Add Liquids and Thicken: Slowly stream in 1 cup of half and half while whisking continuously to combine with the sautéed vegetables. In a small bowl, mix the remaining ½ cup half and half with cornstarch to form a smooth slurry without lumps. Stir this slurry into the saucepan and cook for about 1 minute until the mixture thickens, then reduce the heat to low.
- Incorporate Cheese and Pumpkin: Gradually add the grated sharp white cheddar and Monterey Jack cheeses, one small handful at a time, stirring constantly until all cheeses are melted and the mixture is smooth. Stir in the pumpkin puree until fully combined.
- Assemble and Serve: Transfer the warm queso mixture to a crockpot set on low, a large bowl, or a small crock to keep warm. Spoon the cooked chorizo over the top along with roasted salted pepitas, fresh cilantro leaves, jalapeno slices, and a sprinkling of cotija cheese. Serve immediately with tortilla chips.
Notes
- To remove excess fat from chorizo, drain on paper towels.
- Adjust jalapeno quantity to control heat level.
- Use freshly grated cheese for better melting and texture.
- Keep queso warm in a crockpot to maintain ideal serving temperature.
- Serve with sturdy tortilla chips or vegetable sticks for dipping.
Nutrition
- Serving Size: 1/6 of recipe (about 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
