Description
Pumpkin Queso Fundido is a creamy, cheesy dip that combines rich pumpkin puree with spicy chorizo and melted sharp white cheddar and Monterey Jack cheeses. Enhanced with sautéed jalapeños, onions, and garlic, this comforting appetizer is topped with roasted pepitas, fresh cilantro, sliced jalapeños, and cotija cheese, perfect for serving with tortilla chips at gatherings or cozy nights in.
Ingredients
Units
Scale
Meat
- 1/2 pound chorizo sausage, removed from casing if needed
Dairy & Fats
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 1/2 cups half and half, divided
- 16 ounces sharp white cheddar cheese, freshly grated
- 8 ounces Monterey Jack cheese, freshly grated
- cotija cheese, for topping
Vegetables & Aromatics
- 2 jalapeño peppers, seeded and diced
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- jalapeño pepper slices, for topping
- cilantro, for topping
Seasonings & Others
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon cornstarch
- 2 tablespoons roasted, salted pepitas, for topping
Instructions
- Cook the Chorizo: Heat a nonstick skillet over medium-low heat and add the chorizo. Using a wooden spoon, break the meat apart and cook until browned and in small crumbles, about 5 to 6 minutes. Transfer the chorizo to a paper-towel lined plate to drain excess grease.
- Sauté the Aromatics: In a saucepan over medium heat, add olive oil and butter. Stir in diced jalapeños, onions, and garlic. Season with salt and pepper. Cook until the onion softens, approximately 5 to 6 minutes.
- Add Half and Half: Slowly stream in 1 cup of the half and half while whisking constantly to combine with the sautéed vegetables without forming lumps.
- Create a Thickening Slurry: In a small bowl, whisk together remaining ½ cup half and half with cornstarch until smooth. Stir this slurry into the saucepan and cook for 1 minute until the mixture thickens. Reduce heat to low.
- Melt the Cheese and Add Pumpkin: Gradually stir in the grated cheddar and Monterey Jack cheese one small handful at a time until fully melted and smooth. Then stir in the pumpkin puree until well combined.
- Combine and Keep Warm: Transfer the queso mixture to a crock, larger bowl, or small crockpot set to low heat to keep warm.
- Top and Serve: Spoon the cooked chorizo over the queso, then sprinkle with roasted pepitas, fresh cilantro, jalapeño slices, and cotija cheese. Serve immediately with tortilla chips.
Notes
- Removing seeds from jalapeños reduces heat but retains flavor. Keep seeds for spicier dip.
- Using freshly grated cheese helps it melt smoothly and creates a creamier texture.
- Cornstarch slurry is key for thickening the sauce without lumps.
- This dip can be kept warm in a crockpot on low for serving at parties.
- Substitute pumpkin puree with butternut squash puree for a slightly different flavor profile.
Nutrition
- Serving Size: 1/6th of recipe (approx. 150g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 60 mg
