Pumpkin Queso Recipes

PUMPKIN QUESO FUNDIDO

Pumpkin Queso Fundido image

This pumpkin queso fundido is the perfect indulgence for fall. Warm pumpkin queso topped with chroizo, pepitas and jalapeños. It's delish!

Provided by How Sweet Eats

Time 40m

Number Of Ingredients 17

Ingredients

½ pound chorizo sausage, (removed from casing if needed)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 jalapeno peppers, (seeded and diced)
½ sweet onion, (diced)
2 garlic cloves, (minced)
¼ teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 ½ cups half and half, (divided)
1 tablespoon cornstarch
1 cup pumpkin puree
16 ounces sharp white cheddar cheese, (freshly grated)
8 ounces monterey jack cheese, (freshly grated)
2 tablespoons roasted, salted pepitas, ( for topping)
cilantro, (for topping)
jalapeno pepper sliced, (for topping)
cotija cheese, (for topping)

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!

PUMPKIN QUESO

Pumpkin Queso image

I like serving this pumpkin queso with veggie chips like sweet potato or kale, but it's also great with good old tortilla chips. It can be made with vegetable stock and gluten-free flour if you have dietary restrictions. —Darla Andrews, Schertz, Texas

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3-1/2 cups.

Number Of Ingredients 12

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups chicken stock
1/2 cup heavy whipping cream
3 cups shredded extra sharp cheddar cheese
1/2 cup canned pumpkin
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
Optional: Pumpkin seeds and minced cilantro

Steps:

In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in stock and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 4-5 minutes. Stir in cheese, pumpkin and seasonings until cheese is melted. Serve with tortilla chips and if desired, sprinkle with pumpkin seeds and cilantro.

Nutrition Facts : Calories 81 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PUMPKIN QUESO FUNDIDO

Pumpkin Queso Fundido image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 2-to-3-pound sugar pumpkin
8 ounces dried chorizo, diced
1 jalapeno pepper (remove seeds for less heat), chopped
1 4-ounce can chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
2 cups shredded mozzarella or Oaxaca cheese
1 cup shredded monterey jack cheese
Chopped fresh cilantro, for topping
Tortilla chips, for serving

Steps:

1. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard. Scoop out the seeds and stringy pulp.
2. Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium and stir in the cheeses. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes. Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips.

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