I absolutely love how this Pumpkin Queso Fundido with Chorizo and Pepitas Recipe turns out—it’s such a cozy and festive dish, perfect for fall gatherings or anytime you want to impress with minimal fuss. The blend of smoky chorizo, creamy pumpkin-infused cheese, and the crunch of roasted pepitas creates a flavor combo that’s downright addictive. Whenever I bring this to a party, people can’t stop coming back for more, and you’ll find it’s the perfect crowd-pleaser.
When I first tried this recipe, I was blown away by how the pumpkin adds a subtle sweetness and silkiness that takes traditional queso fundido to a whole new level. Plus, with the hearty chorizo and bright fresh toppings, it’s like a little fiesta on your palate. If you’re searching for a fall appetizer that’s warm, rich, and unique, the Pumpkin Queso Fundido with Chorizo and Pepitas Recipe is absolutely worth trying—you won’t be disappointed!
Why You’ll Love This Recipe
- Rich and Creamy Flavor: The combo of sharp cheddar, Monterey jack, and pumpkin puree creates a velvety queso with depth.
- Perfect Balance of Heat and Sweet: Jalapeños and chorizo bring the spice while pumpkin and pepitas add subtle sweetness and crunch.
- Easy Entertaining: It’s quick to prepare but feels special, making it a winner for parties and family nights.
- Customizable Toppings: You can easily swap or add garnishes to suit your taste and creativity.
Ingredients You’ll Need
The ingredients for this Pumpkin Queso Fundido with Chorizo and Pepitas Recipe come together beautifully with familiar flavors and some seasonal twists. I love how simple pantry staples mix with a smoky sausage and vibrant pepitas for texture—you’ll want to keep these ingredients stocked for quick gatherings!
- Chorizo sausage: Use fresh chorizo; removing the casing helps it crumble better as it cooks.
- Olive oil: Adds richness and helps soften the veggies without overpowering flavors.
- Unsalted butter: Helps build the base of the sauce and balances the olive oil.
- Jalapeño peppers: Seed them if you prefer mild heat; they give a fresh, spicy kick.
- Sweet onion: Adds a gentle sweetness and lovely texture once softened.
- Garlic cloves: Fresh is best for that aromatic punch.
- Salt and black pepper: Season carefully to let the queso’s flavors shine without being bland.
- Half and half: Creates a creamy, luscious base for melting cheese—don’t substitute with milk for best texture.
- Cornstarch: Used to thicken the sauce gently without clumps.
- Pumpkin puree: The star of this recipe—it adds amazing creaminess and a subtle fall flavor.
- Sharp white cheddar cheese: Provides tang and depth; grate it fresh for best melting.
- Monterey Jack cheese: Melts beautifully, giving the queso a smooth, gooey texture.
- Roasted, salted pepitas: Add a toasty crunch and a pop of salty contrast.
- Cilantro: Fresh leaves brighten every bite with herbal freshness.
- Jalapeño slices: A pretty, spicy garnish for serving, if you like more heat.
- Cotija cheese: Adds a salty, crumbly topping that finishes the dish deliciously.
Variations
I love customizing this Pumpkin Queso Fundido with Chorizo and Pepitas Recipe depending on the occasion or what I’ve got on hand—you’ll enjoy making it your own, too! Feel free to play with protein swaps, spice levels, or cheese blends to suit your mood.
- Vegetarian Version: Omit the chorizo and add sautéed mushrooms or smoked paprika for that smoky depth; my friends loved this twist!
- Extra Spice: Add more jalapeños or toss in a pinch of cayenne—you’ll find it adds a nice warm heat without overpowering the pumpkin’s sweetness.
- Cheese Swap: Try fontina or Oaxaca cheese for a different melting texture—experimenting here keeps the dish fresh and fun.
- Pepita Alternatives: Toasted pumpkin seeds or even chopped toasted almonds work well if you want to mix up the crunch.
How to Make Pumpkin Queso Fundido with Chorizo and Pepitas Recipe
Step 1: Browning the Chorizo
Start by heating a nonstick skillet over medium-low heat and adding the chorizo. Use a wooden spoon to break it into small crumbles as it cooks. This should take about 5 to 6 minutes until it’s beautifully browned. The trick here is to keep the heat moderate so the chorizo crisps up without burning. Once done, transfer it to a paper towel–lined plate to drain off the excess grease—this keeps the queso from getting too oily.
Step 2: Softening the Veggies and Building Flavor
In a medium saucepan over medium heat, add olive oil and butter. Once melted, stir in diced jalapeños, sweet onion, and minced garlic. Season lightly with salt and pepper. Cook everything until the onion softens—this usually takes 5 to 6 minutes. The scents at this point are just amazing, and the softened peppers add a gentle heat that’ll balance nicely with the pumpkin later.
Step 3: Creating the Creamy Base
Slowly pour in one cup of the half and half while whisking constantly to avoid lumps. Then, in a small bowl, combine the remaining half cup of half and half with cornstarch to make a smooth slurry—add this to the saucepan and cook for about a minute until it thickens slightly. Reducing the heat to low now is key to melt the cheese smoothly later on without scorching.
Step 4: Melting Cheese and Folding in Pumpkin
Add the grated sharp cheddar and Monterey Jack cheeses gradually, one handful at a time, stirring until each addition is fully melted before adding more. This ensures your queso is silky and lump-free. Once all cheese is incorporated, stir in the pumpkin puree until it’s fully combined. At this stage, your kitchen will smell irresistible, and you’ll love how the sauce thickens to the perfect dip consistency.
Step 5: Assembling and Serving
Transfer the queso mixture to a crockpot set on low, a small oven-safe dish, or a large bowl if you’re serving immediately. Spoon the drained chorizo on top, then sprinkle roasted pepitas, fresh cilantro leaves, sliced jalapeños, and crumbled cotija cheese over everything. Serve right away with crispy tortilla chips for dipping. Trust me, you’ll want to scoop up every last bit!
Pro Tips for Making Pumpkin Queso Fundido with Chorizo and Pepitas Recipe
- Control the Heat: I like to remove the seeds from jalapeños to tame the spiciness for a wider crowd; keep seeds if you want a punchy kick.
- Gradual Cheese Melting: Adding cheese slowly while stirring avoids clumps and creates that smooth queso texture you want every time.
- Drain Chorizo Grease: This simple step prevents a greasy dip and keeps the texture just right.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so fresh is best!
How to Serve Pumpkin Queso Fundido with Chorizo and Pepitas Recipe
Garnishes
When it comes to garnishing, I’m all about layering flavors and textures. Fresh cilantro adds brightness and a pop of green that’s inviting. I love a sprinkle of cotija cheese for a salty, tangy finish, plus a few thin jalapeño slices if I want an extra spicy note. The roasted pepitas are a must for crunch and a subtle nutty contrast that takes this dish over the top.
Side Dishes
I like pairing this queso with simple sides that don’t compete with its richness. Warm tortillas or thick, crunchy tortilla chips are my go-to dippers. To balance the richness, I often serve a fresh tomato and corn salad or pickled vegetables alongside—it really cuts through the creaminess and refreshes your palate between bites.
Creative Ways to Present
For special occasions, I’ve served the Pumpkin Queso Fundido with Chorizo and Pepitas Recipe in mini cast iron skillets—everyone loves their own personal dip! You can also arrange it as a layered dip in a glass dish showcasing the pumpkin-orange hue peeking beneath the cheesy top. Garnishing with colorful edible flowers or a drizzle of smoky chipotle oil adds a beautiful touch for dinner parties.
Make Ahead and Storage
Storing Leftovers
I always store leftover Pumpkin Queso Fundido with Chorizo and Pepitas in an airtight container in the fridge. It keeps well for 3 to 4 days, though I find it tastes best when reheated gently to avoid drying out the cheese. Pairing it again with fresh chips makes it feel like a new dish.
Freezing
Freezing queso fundido can be a bit tricky because cheese texture changes, but I’ve had decent results freezing the mixture before adding toppings. Pop it into a freezer-safe container for up to 2 months, then thaw in the fridge overnight. Once thawed, stir gently and add fresh toppings before serving.
Reheating
The best way I found to reheat leftovers is in a small saucepan over low heat with a splash of half and half to loosen the queso. Stir frequently to avoid scorching and revive that creamy texture. You can also reheat in the microwave in short bursts, stirring between, but stovetop gives me better control.
FAQs
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Can I make Pumpkin Queso Fundido with Chorizo and Pepitas Recipe ahead of time?
Absolutely! You can prepare the queso base a few hours or even the day before, refrigerate it, and then warm it gently before serving. Just wait to add toppings like pepitas and fresh cilantro until right before serving for best texture and flavor.
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What can I substitute for chorizo if I don’t eat pork?
You can use spicy turkey sausage or a plant-based chorizo alternative to keep that smoky, spicy flavor. Alternatively, sautéed mushrooms with smoked paprika also add a satisfying earthiness without meat.
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Is fresh pumpkin puree necessary?
Not necessarily—canned pumpkin puree works perfectly well and saves time. Just be sure to use pure pumpkin, not pumpkin pie filling which has added sugars and spices.
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How spicy is this Pumpkin Queso Fundido with Chorizo and Pepitas Recipe?
The heat level is moderate thanks to the jalapeño peppers and chorizo. You can easily adjust spice by removing jalapeño seeds or skipping the sliced jalapeños on top to suit your taste.
Final Thoughts
This Pumpkin Queso Fundido with Chorizo and Pepitas Recipe has become one of my go-to cozy appetizers that never fails to impress guests or satisfy my family’s craving for something warm and indulgent. I love sharing it because it feels special yet is surprisingly easy to make. If you’re looking for a dish that’s comforting, full of flavor, and a little unexpected, give this recipe a try—you very well may find yourself making it over and over!
Print
Pumpkin Queso Fundido with Chorizo and Pepitas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Description
Pumpkin Queso Fundido is a rich and creamy Mexican-inspired dip that combines spicy chorizo sausage with smooth pumpkin puree and melted sharp white cheddar and Monterey Jack cheeses. Enhanced with jalapenos, onions, and garlic, this comforting dish is perfect for sharing as an appetizer with chips, topped with pepitas, cilantro, sliced jalapenos, and crumbled cotija cheese for a delightful mix of textures and flavors.
Ingredients
Sausage and Cooking Fat
- 1/2 pound chorizo sausage, casing removed if needed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Vegetables and Seasonings
- 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
Other Toppings
- 1 cup pumpkin puree
- 2 tablespoons roasted, salted pepitas, for topping
- Cilantro, for topping
- Jalapeno pepper slices, for topping
- Cotija cheese, for topping
Instructions
- Cook the Chorizo: Heat a nonstick skillet over medium-low heat and add the chorizo. Using a wooden spoon, break it apart as it cooks for about 5 to 6 minutes until browned and crumbled. Transfer it to a paper-towel lined plate to drain excess grease.
- Sauté Vegetables: In a saucepan over medium heat, add olive oil and butter. Stir in the diced jalapenos, onion, and minced garlic. Season with salt and pepper. Cook this mixture until the onion softens, approximately 5 to 6 minutes.
- Add Half and Half: Slowly stream in 1 cup of the half and half into the vegetables while whisking continuously to combine.
- Create and Add Slurry: In a small bowl, whisk the remaining ½ cup half and half with cornstarch until smooth. Stir this slurry into the saucepan and cook for about 1 minute until the mixture thickens. Reduce the heat to low.
- Melt the Cheese: Gradually add the grated cheddar and Monterey Jack cheese, one small handful at a time, stirring until each addition melts completely.
- Incorporate Pumpkin: Stir in the pumpkin puree until fully combined with the cheesy mixture.
- Transfer and Top: Transfer the queso mixture to a crock, larger bowl, or small crockpot set on low heat. Spoon the cooked chorizo over the top, then sprinkle with roasted pepitas, fresh cilantro, sliced jalapenos, and crumbled cotija cheese.
- Serve: Serve the Pumpkin Queso Fundido immediately with tortilla chips for dipping.
Notes
- Adjust the spiciness by adding or reducing the amount of jalapenos used.
- Use fresh pumpkin puree or canned, but make sure it is pure pumpkin, not pumpkin pie filling.
- This dip is best enjoyed warm; keep it on low heat to maintain the melted cheese consistency.
- Can be prepared ahead by cooking the chorizo and sautéing the vegetables, then assembling just before serving.
- For a vegetarian version, omit the chorizo and substitute with spicy roasted mushrooms or smoked paprika for flavor.
Nutrition
- Serving Size: 1/6 recipe (about 1/2 cup)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 65 mg
