Pumpkin Chorizo Queso Fundido Recipe

I absolutely love how this Pumpkin Chorizo Queso Fundido Recipe comes together—it’s like all my favorite fall flavors got cozy with classic cheesy goodness. When I first tried this, I was amazed by how the creamy pumpkin puree blends so perfectly with sharp cheddar and spicy chorizo, creating a dip that’s rich, comforting, and a little unexpected. You’ll find that it’s a crowd-pleaser whether you serve it at a casual game night or a festive holiday gathering.

What makes this recipe really special is the balance of flavors and textures—the smoky chorizo crumbles paired with the silky cheese and the nuttiness from roasted pepitas. Plus, it’s super straightforward to make, so you can whip it up quickly when friends drop by. With this Pumpkin Chorizo Queso Fundido Recipe in your kitchen rotation, you’ve got a guaranteed hit for any party or cozy evening in.

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Ingredients You’ll Need

Every ingredient in this Pumpkin Chorizo Queso Fundido Recipe has a purpose, bringing layers of flavor and texture to this warm dip. When shopping, choose quality Mexican chorizo and fresh cheese for the best melt and flavor.

• Chorizo sausage: Look for fresh Mexican-style chorizo for that perfect spicy, smoky flavor.
• Olive oil: Adds a light richness and helps soften the veggies.
• Unsalted butter: Gives a silky base to the sauce without overpowering.
• Jalapeno peppers: Seed them to manage heat or leave some seeds for extra spice.
• Sweet onion: Balances the heat with a touch of sweetness.
• Garlic cloves: Fresh garlic really brightens up this dip.
• Salt and freshly cracked black pepper: Essential for seasoning just right.
• Half and half: Use whole milk mixed with cream for a creamy but not too heavy texture.
• Cornstarch: Helps thicken the sauce smoothly without lumps.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for that natural earthy sweetness.
• Sharp white cheddar cheese: Provides a bold flavor and good meltability.
• Monterey jack cheese: Adds creaminess and meltiness to the mix.
• Roasted, salted pepitas: These little pumpkin seeds add crunch and a nutty contrast.
• Cilantro: Fresh and fragrant, it’s a classic topping for freshness.
• Jalapeno slices (for topping): Garnish to amp up heat and look pretty.
• Cotija cheese: Crumbled on top for a salty, crumbly texture.

Variations

I love tweaking this Pumpkin Chorizo Queso Fundido Recipe to match the season or occasion. You can easily dial up or down the heat or swap ingredients to meet dietary preferences without losing the essence of this delicious dip.

• Spicy Variation: I sometimes add smoked chipotle powder for a deeper smoky heat that my spice-loving family adores.
• Vegetarian Option: I swap the chorizo for sautéed mushrooms and smoked paprika to mimic that meaty depth without the meat.
• Dairy-Free Version: Using plant-based cheeses and coconut cream works surprisingly well—just keep an eye on melting behavior.
• Seasonal Twist: In the fall, I sprinkle in some cinnamon and nutmeg for a cozy autumn vibe that pairs beautifully with pumpkin.

How to Make Pumpkin Chorizo Queso Fundido Recipe

Step 1: Brown the Chorizo to Perfection

Start by heating a nonstick skillet over medium-low heat and adding the chorizo (removed from its casing if needed). Use a wooden spoon to break it apart gently while it cooks. This step takes about 5 to 6 minutes—look for nicely browned, small crumbles. Don’t rush it here; slow cooking helps render the fat and deepens flavor. Once done, transfer the chorizo to a paper-towel-lined plate to drain excess grease—trust me, this keeps the dip from getting too oily.

Step 2: Sauté Aromatics and Build the Base

Next, warm a saucepan over medium heat and add olive oil and butter. Toss in the diced jalapenos, sweet onion, and minced garlic, seasoning with salt and pepper as you go. Cook this mix for 5 to 6 minutes until the onions soften and everything smells amazing. This step builds a flavorful foundation—you’ll notice how the aromas fill your kitchen and hint at the deliciousness ahead.

Step 3: Create the Creamy Pumpkin Cheese Sauce

Slowly pour in 1 cup of half and half while whisking constantly to prevent lumps. In a small bowl, whisk the remaining half cup of half and half together with cornstarch until smooth—a slurry that helps thicken the sauce. Stir this into your saucepan, and cook for about a minute until the sauce thickens nicely. Then reduce heat to low and gradually add your freshly grated sharp white cheddar and Monterey jack cheeses, a handful at a time. Stir continuously to ensure a silky smooth melt. Finally, fold in the pumpkin puree until everything is perfectly combined.

Step 4: Assemble and Serve Your Fundido

Transfer your cheesy pumpkin mixture into a serving crock or a small crockpot set on low to keep warm. Spoon the browned chorizo on top, then scatter roasted pepitas, fresh cilantro, sliced jalapenos, and a light sprinkle of crumbled cotija cheese. Serve immediately with crunchy tortilla chips—this is when the magic happens, and everyone dives right in!

How to Serve Pumpkin Chorizo Queso Fundido Recipe

Garnishes

I always top mine with fresh cilantro for a bright pop and toss on some roasted pepitas for that satisfying crunch. The sliced jalapenos add both color and heat, which I love, but you can adjust that to your liking. Don’t forget the crumbled cotija cheese—it adds a lovely salty finish that’s just irresistible on top.

Side Dishes

This queso fundido pairs perfectly with crunchy tortilla chips, of course, but you can also try sliced baguette, warm pita, or even fresh veggie sticks for dipping. For a fuller meal, I love serving it alongside a fresh green salad or spicy Mexican street corn to keep things fresh and vibrant.

Creative Ways to Present

For holiday parties, serving the fundido in individual mini cast-iron skillets makes for a fun, personalized touch that guests rave about. I’ve also tried layering it in clear glass dishes to show off the colors—especially when garnished beautifully—making it the centerpiece it deserves to be.

Make Ahead and Storage

Storing Leftovers

After enjoying this dip, I usually store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind that the dip will thicken as it cools, so it’s best to add a splash of milk or half and half when reheating to bring back that creamy texture.

Freezing

I’ve frozen leftover queso fundido a couple of times with decent results. Make sure to freeze it in a freezer-safe container and thaw overnight in the fridge. The texture changes slightly after freezing, so I recommend reheating gently and stirring in a little cream to restore creaminess.

Reheating

Reheating is easiest in a small saucepan over low heat or in a crockpot on warm. Stir frequently and add a splash of half and half or milk as needed to prevent the queso from drying out. Microwaving works too—just do it in short bursts, stirring between each to keep it nice and smooth.

FAQs

Final Thoughts

If you’re looking for a warm, inviting dish that brings together cheesy, spicy, and subtly sweet flavors, this Pumpkin Chorizo Queso Fundido Recipe should definitely make your must-try list. It’s one of those recipes I love sharing because it surprises every time and brings people together around the table. Whether you’re a longtime queso fan or new to the fundido scene, this twist will quickly become a favorite you’ll return to season after season. Go ahead and give it a try—you won’t regret it!

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