Pumpkin Chorizo Queso Fundido with Pepitas and Cotija Recipe

I absolutely love how this Pumpkin Chorizo Queso Fundido with Pepitas and Cotija Recipe brings together creamy, spicy, and nutty flavors in one irresistible dish. It’s like the perfect cozy appetizer for chilly evenings or a fun game day treat that everyone digs into while chatting around the TV. When I first tried it, I was hooked by how the pumpkin adds a subtle sweetness that balances the rich, smoky chorizo and the melty cheese blend.

You’ll find that this recipe works beautifully for any casual gathering or even a casual weeknight when you want something comforting but a little special. The roasted pepitas add a delightful crunch, while the cotija cheese topping brings a tangy finish that really makes this Pumpkin Chorizo Queso Fundido with Pepitas and Cotija Recipe stand out. I promise, once you make it, you’ll be dreaming up reasons to whip it up again soon.

this Recipe

Ingredients You’ll Need

The ingredients here strike a perfect balance between richness, spice, and freshness. Shopping tip: look for fresh chorizo and high-quality cheeses for the best flavor, and grab roasted pepitas if you want to save a step.

• Chorizo sausage: I prefer fresh Mexican chorizo, but Spanish cured works too—just skip the casing if necessary.
• Olive oil: Adds a light, fruity base for sautéing without overpowering the other flavors.
• Unsalted butter: Helps enrich the queso while keeping the salt level under control.
• Jalapeno peppers: Removing seeds keeps it mild, but adding some seeds amps the heat.
• Sweet onion: Adds a subtle sweetness that complements the pumpkin.
• Garlic cloves: Freshly minced garlic lends that classic savory punch that every cheese dip needs.
• Salt and freshly cracked black pepper: Simple seasonings to enhance all the other ingredients.
• Half and half: Divided to make a smooth base and a cornstarch slurry for thickening.
• Cornstarch: Keeps the queso nice and thick without clumps.
• Pumpkin puree: The star that adds creaminess and a hint of fall flavor without overpowering.
• Sharp white cheddar cheese: Provides a bold, tangy backbone to the queso.
• Monterey Jack cheese: Melts beautifully for that gooey, stretchy texture.
• Roasted, salted pepitas: Crunchy pumpkin seeds for a nutty contrast on top.
• Cilantro: Fresh herbs brighten and balance the richness.
• Jalapeno slices: For garnish, adding a fresh pop of color and heat.
• Cotija cheese: Crumbly Mexican cheese for a salty, tangy finish on top.

Variations

I love tweaking this Pumpkin Chorizo Queso Fundido with Pepitas and Cotija Recipe based on what’s on hand or who I’m serving. Feel free to add your personal touch—this dish is super forgiving and welcomes creativity.

• Mild Version: I tone down the jalapenos and skip the seeds to keep it kid-friendly and still delicious.
• Vegetarian Swap: Using crumbled spicy tempeh or plant-based chorizo keeps the flavor punch without the meat.
• Extra Spice: Adding smoked paprika or chipotle powder gives it a smoky heat that my spice-loving friends appreciate.
• Cheese Variations: Mixing in queso fresco or even a bit of mozzarella changes the melt texture, which I enjoy experimenting with.

How to Make Pumpkin Chorizo Queso Fundido with Pepitas and Cotija Recipe

Step 1: Sizzle the Chorizo

Start by heating a nonstick skillet over medium-low heat and add your chorizo. I like to use a wooden spoon to break it apart into small crumbles while it browns—this usually takes about 5 to 6 minutes. You want it cooked through and nicely browned but not burnt. When it’s done, transfer it to a paper-towel-lined plate to soak up some of that excess grease—this keeps your queso from feeling too oily.

Step 2: Build Your Flavor Base

In a saucepan over medium heat, melt the butter with the olive oil, then toss in your diced jalapenos, sweet onion, and garlic. Season lightly with salt and pepper. Cook until the onion softens and the peppers get fragrant, about 5 to 6 minutes. Watching this step carefully helps develop a delicious base — don’t rush it!

Step 3: Make the Creamy Queso Sauce

Slowly pour in 1 cup of half and half, whisking constantly to keep things smooth. In a small bowl, mix the remaining half cup of half and half with the cornstarch until lump-free, then stir this slurry into the saucepan. Cook for about a minute until it thickens nicely, then reduce the heat to low. Now comes the fun part—gradually add in your grated sharp cheddar and Monterey Jack cheeses, stirring after each handful until everything melts into a luscious, creamy sauce.

Step 4: Add the Pumpkin and Finish

Stir in the pumpkin puree gently until everything’s perfectly combined. Transfer this glorious mixture into a crockpot set on low, a warm bowl, or your favorite casserole dish to keep it melty and inviting. Then spoon the cooked chorizo on top, sprinkle with roasted pepitas, fresh cilantro, jalapeno slices, and a generous crumble of cotija cheese. Serve it immediately with your favorite tortilla chips and watch it disappear!

How to Serve Pumpkin Chorizo Queso Fundido with Pepitas and Cotija Recipe

Garnishes

I always top my queso fundido with extra roasted pepitas for that nutty crunch. A handful of fresh cilantro brightens things right up, and a sprinkle of cotija cheese adds tangy saltiness that I can’t get enough of. Don’t forget a few jalapeno slices for color and a little extra kick!

Side Dishes

My go-to sides are warm flour tortillas or crispy tortilla chips for dipping. Sometimes I’ll serve with a simple black bean and corn salad or fresh guacamole to keep the meal balanced and colorful.

Creative Ways to Present

For a party, I like serving this Pumpkin Chorizo Queso Fundido in a mini cast iron skillet, right on the table for a rustic feel. Sometimes I add colorful edible flowers or microgreens on top for a fresh festive touch that impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find it stays flavorful for up to 3 days. Just make sure to keep the toppings separate so they stay fresh and crunchy when you reheat.

Freezing

If you have a lot of leftovers, freezing works okay although the texture changes a bit—cheese can separate slightly. I like to freeze the base (without toppings) in a freezer-safe container and thaw overnight before reheating gently on the stove.

Reheating

The best way to reheat your Pumpkin Chorizo Queso Fundido with Pepitas and Cotija Recipe is low and slow on the stovetop or in a crockpot to avoid scorching the cheese. Stir frequently and add a splash of half and half if it seems too thick. Add fresh pepitas, cilantro, and cotija after reheating for maximum freshness.

FAQs

Final Thoughts

This Pumpkin Chorizo Queso Fundido with Pepitas and Cotija Recipe has become one of my favorite crowd-pleasers because it hits all the right notes: creamy, spicy, sweet, and crunchy. I hope you’ll try it for your next get-together or even just a cozy night at home because it really feels like a little celebration in every bite. Trust me, once you taste this, it’ll be your new go-to dip that friends and family keep asking for again and again.

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