PUMPKIN QUESO FUNDIDO
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
Categories Appetizer
Time 40m
Number Of Ingredients 17
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 FUNDIDO
Steps:
- Preheat the oven to 350°F.
- Slice off the top of the pumpkin and scoop out the seeds and pulp. I like to save the seeds for roasting and discard the pulp.
- Place the pumpkin and its lid on a microwave-safe plate, pour 1 tablespoon of water inside, then microwave for 12-15 minutes, until tender. Let the pumpkin cool slightly, then move to a baking dish.
- In a medium pot, cook the diced smoked turkey and diced jalapeno in the olive oil over medium heat until the jalapeno is beginning to soften, about 4 minutes.
- Stir in the green chiles, cayenne, and cumin and cook until fragrant, about 2 more minutes.
- Sprinkle the flour into the pot, stirring to coat the turkey and peppers and cook until the flour is just toasted, about 2 minutes.
- Pour in the chicken broth and wine. Bring to a simmer and stir until smooth.
- With the mixture just barely simmering, whisk the cheeses into the broth, about ½ cup at a time, waiting for the cheese to melt before adding more.
- When all the cheese has been incorporated and the dip is smooth, ladle the cheese dip into the pumpkin in the baking dish.
- Bake the pumpkin with its lid on for 10 minutes.
- Serve with tortilla chips. Be sure to scoop some pumpkin along with the cheese dip.
PUMPKIN QUESO FUNDIDO
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
SAVORY PUMPKIN QUICHE
This quiche satisfies a seasonal craving I get for all things pumpkin. Fresh mushrooms add flavor, and I try different types like baby portobello and cremini mushrooms. -Rachel Garcia, Colorado Springs, Colorado
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust., Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 231 calories, Fat 13g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 417mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
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