Monday, October 15, 2018

Fall Queso with Pumpkin and Chorizo #virtualpumpkinparty

Loves Food Loves to Eat | Fall Queso with Pumpkin and Chorizo #virtualpumpkinpartyIt’s Sara’s annual Virtual Pumpkin Party! So, in the name of all things pumpkin, here’s a very bastardized queso dip.

I started out with a classic American style queso dip. You know, runny melty cheese, peppers, spices, yadda yadda. You dip chips in it. Basic. But then I wanted to make it even more basic with pumpkin and all the fall flavors. Chorizo is an obvious addition to queso, and that had me thinking about all those Thanksgiving recipes out there for stuffing with chorizo, pecans, and dried cherries. Fall! So there you have it. It’s cheesy queso, with pumpkin puree and chorizo mixed in, and topped with more chorizo, pecans, dried cherries, and green onions. It would be so good served at a fall dinner party or to nosh on before Thanksgiving!

We’re using a half cup of pumpkin puree, so you'll have some leftover...but luckily there a lot of other savory and sweet pumpkin recipes out there for #virtualpumpkinparty, so head over to Cake Over Steak to check them out!

Fall queso dip with pumpkin and chorizo 

Splash olive oil
2 tablespoons diced white onion
1 jalapeño, diced
¼ lb fresh chorizo (Mexican fresh style,
not cured Spanish style)
¼ teaspoon garlic powder
Pinch salt, pepper, and cinnamon
½ cup pureed pumpkin
¾ cup half and half (1/4 cup of it set aside)
1 teaspoon cornstarch
2 cups shredded cheese (I used
Trader Joe’s Mexican blend)

For topping:
Toasted pecans
Dried cherries
Sliced green onion

Heat olive oil in a medium to large pot over medium heat. Add onion and jalapeño, and sauté until onion is translucent. Add chorizo and cook through. If desired, remove a little bit of the chorizo to reserve for topping and set aside. Add garlic powder and a pinch of salt, black pepper, and cinnamon. Add pumpkin puree and stir to combine.

Turn heat down to medium low.

In a small bowl, mix reserved ¼ cup half and half with cornstarch until cornstarch is dissolved, set aside. Stir remaining half and half into pot until combined, then add cornstarch slurry, stirring until mixed.

Add cheese, and stir until melted. Add more salt, pepper, and cinnamon to taste, and more half and half or cheese to adjust consistency as desired.

Top with toasted pecans, dried cherries, sliced green onion, and reserved chorizo. Serve with tortilla chips.

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