Pumpkin Queso Fundido With Chorizo
Created by Kiernan FarmServes: 4 – 10
Course: Appetizers & Soups
Season(s): Fall, Winter
Ingredients
- 3 pound sugar pumpkin
- 8 ounces chorizo sausage, diced or crumbled
- 1 jalapeno pepper, chopped (remove seeds for a milder flavor)
- 4 ounces roasted/canned green pepper, chopped (use bell pepper for a mild dip)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 2 cups mozzarella cheese, shredded
- 1 cup monterey jack cheese, shredded
- salt to taste
- 1/4 cup fresh cilantro, chopped
- tortilla chips for serving
Instructions
Preheat oven to 375 degrees.
Slice the top 1 ½ inches off the pumpkin and discard. Scoop out the seeds and stringy pulp. Discard the pulp and rinse the seeds to make roasted pumpkin seeds if you like.
Cook the chorizo sausage in a medium pot over medium to high heat until cooked. Add jalapeno, green pepper, cumin and cayenne pepper. Stir until the jalapeno softens, about 2 minutes. Sir in the flour and cook, stirring until the flour is slightly toasted, about 2 minutes. Add chicken broth, bring to a boil. Reduce heat to medium-low and stir in the mozzarella and monterey jack cheeses. Cook until cheese melts, stirring occasionally until the mixture is creamy, about 3 minutes. Adjust salt if desired.
Place pumpkin in a small baking dish and fill with cheese mixture. Add 1 inch of boiling water to the baking dish so the pumpkin is sitting in hot water. Cover the whole pan loosely with foil and bake until the pumpkin itself is tender, about 1 ¼ hours. Remove the foil and continue to bake until the cheese is bubbly and golden brown, about 20 – 25 minutes more.
Let cool 5 – 10 minutes. Sprinkle with cilantro and serve with tortilla chips.
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