Go Back
–+ servings

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.
Copied Print