Pumpkin Queso Fundido Recipe

Name: Pumpkin Queso Fundido
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1.
2
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard.
3
Scoop out the seeds and stringy pulp.
4
2.
5
Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes.
6
Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes.
7
Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes.
8
Add the chicken broth and bring to a boil.
9
Reduce the heat to medium and stir in the cheeses.
10
Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes.
11
Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture.
12
Add 1 inch of boiling water to the baking dish.
13
Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes.
14
Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes.
15
Let cool 5 to 10 minutes.
16
Sprinkle with cilantro and serve with tortilla chips.
17
Photograph by David Malosh

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin Queso Fundido falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Queso Fundido

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions