Description

This Pumpkin Queso Fundido is a rich and creamy Mexican-inspired cheese dip featuring spicy chorizo, seasonal pumpkin puree, and a blend of sharp cheddar and Monterey Jack cheeses. Perfect for fall gatherings, this dish combines flavorful sautéed peppers and onions with a velvety cheese sauce, topped with roasted pepitas, fresh cilantro, jalapenos, and crumbled cotija cheese. Serve it hot with tortilla chips for a cozy appetizer or party snack.

Ingredients

Units Scale

Chorizo and Toppings

1/2 pound chorizo sausage, removed from casing if needed
2 jalapeno peppers, seeded and diced
2 jalapeno peppers, sliced, for topping
2 tablespoons roasted, salted pepitas, for topping
Cilantro, for topping
Cotija cheese, for topping

Sauce

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 1/2 cups half and half, divided
1 tablespoon cornstarch
1 cup pumpkin puree
16 ounces sharp white cheddar cheese, freshly grated
8 ounces Monterey Jack cheese, freshly grated

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Instructions

Cook the chorizo: Heat a nonstick skillet over medium-low heat and add the chorizo. Using a wooden spoon, break it apart and cook until browned and in small crumbles, about 5 to 6 minutes. Transfer the cooked chorizo to a paper-towel lined plate to drain excess grease.
Sauté the vegetables: Heat a saucepan over medium heat and add the olive oil and butter. Stir in diced jalapenos, onions, and minced garlic. Season with salt and black pepper. Cook until onions soften, about 5 to 6 minutes.
Add half and half: Slowly stream in 1 cup of half and half to the saucepan while whisking continuously to combine ingredients smoothly.
Make cornstarch slurry and thicken: In a small bowl, whisk together the remaining ½ cup half and half with cornstarch until lump-free. Stir this slurry into the saucepan and cook for about a minute until the mixture thickens. Reduce heat to low.
Melt in the cheese: Gradually stir in the grated sharp cheddar and Monterey Jack cheeses, one small handful at a time, until all melted and smooth.
Add pumpkin puree: Stir the pumpkin puree into the melted cheese mixture until fully combined.
Assemble and serve: Transfer the queso mixture to a crock, large bowl, or small crockpot set on low heat to keep warm. Spoon the cooked chorizo over the top, then garnish with pepitas, fresh cilantro, sliced jalapenos, and a sprinkling of cotija cheese. Serve immediately with tortilla chips.

Notes

For a spicier dip, leave some jalapeno seeds in or add extra sliced jalapenos as a topping.
Use freshly grated cheese for best melting results and smooth texture.
You can substitute pumpkin puree with butternut squash puree for a different but still seasonal flavor.
Keep the queso warm in a crockpot to prevent it from hardening before serving.
Chorizo adds a smoky, spicy depth—choose mild or spicy chorizo based on your heat preference.
This recipe pairs wonderfully with corn tortilla chips or warm flour tortillas.

Nutrition

Serving Size: 1/6 of recipe (approx. 1/2 cup)
Calories: 380
Sugar: 3g
Sodium: 520mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0.2g
Carbohydrates: 9g
Fiber: 1.5g
Protein: 18g
Cholesterol: 70mg