Pumpkin Queso Fundido (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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 |
Directions:
1. 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. 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.
3. 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.
4. Photograph by David Malosh
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