Pumpkin and queso? Trust us, you want to try this recipe!
Straight out of the Women of Today Test Kitchen and just in time for Halloween comes this delicious recipe for Pumpkin Queso Fundido. Chipotle, pumpkin, and gooey, melty cheese come together to make this deliciously spicy, and flavorful dip.
This recipe seamlessly blends the rich, creamy goodness of traditional Queso Fundido with the seasonal flavor of canned pumpkin puree.
If you love a traditional queso dip then this recipe is a must-try and if you have never had queso dip before then please let this recipe be your introduction because we know you are going to love it.
Pumpkin Queso Fundido
Servings 8
Ingredients
- 1½ tbsp butter or ghee, divided
- ½ cup finely chopped shallot (from 2 medium shallots)
- 1 tbsp all-purpose flour or gluten-free flour
- ¾ cup unsalted chicken stock
- 1 cup pumpkin puree (from a 15-oz. can)
- 1 tsp finely chopped chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce
- 2 cups shredded semi-soft goat cheese, such as Drunken Goat, divided
- 2 cups shredded semi-soft sheep’s milk Manchego, divided
- 2 tbsp chopped pickled jalapeño slices, 1 Tbsp. pickle juice, plus whole slices for garnish
- ¼ cup thinly sliced radishes, for garnish
- ¼ cup fresh cilantro leaves, for garnish
- ¼ cup sliced green onions, for garnish
- Tortilla chips, for serving
- Celery sticks, for serving
Instructions
- Heat 1 tablespoon butter in a large (12-inch) cast iron skillet. Add shallot; cook until softened, 3-5 minutes. Add remaining butter and flour; cook 2 minutes, stirring constantly. Stir in stock, scraping the bottom of pan. Add pumpkin, chipotle and adobo; cook over medium-high until mixture begins to bubble, about 2 minutes. Reduce heat to low; add 1 cup each goat cheese and Manchego and stir until cheese melts, 1 minute. Remove from heat; stir in chopped jalapeños and jalapeño juice.
- Preheat broiler to high with an oven rack in the top position.
- Sprinkle remaining cheeses evenly over top of pumpkin mixture. Broil until cheese is bubbly and lightly browned. Top with jalapeño slices, radish, cilantro and green onion. Serve immediately with chips and celery.
Enjoy!
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All photos by Victor Protasio.
