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
Units
Scale
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
