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Pumpkin Queso Fundido

This pumpkin queso fundido is the perfect indulgence for fall. Warm pumpkin queso topped with chroizo, pepitas and jalapeños. It's delish!
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  • ½ pound chorizo sausage, removed from casing if needed
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 jalapeno peppers, seeded and diced
  • ½ sweet onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 ½ 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
  • 2 tablespoons roasted, salted pepitas, for topping
  • cilantro, for topping
  • jalapeno pepper sliced, for topping
  • cotija cheese, for topping


  • Heat a nonstick skillet over medium-low heat and add the chorizo. Using a wooden spoon to break it apart, cook until it is browned and in small crumbles, about 5 to 6 minutes. Transfer the chorizo to a paper-towel lined plate to drain some of the excess grease.
  • Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half and half, whisking the entire time.
  • In a small bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.
  • Stir in the grated cheese, one small handful at a time, until melted. Stir in the pumpkin until combined. Transfer the mixture to a crock, larger bowl or a small crockpot with the heat on low.
  • Spoon the chorizo on top of the queso, along with the pepitas, cilantro, peppers and a sprinkling of cotija cheese. Serve immediately with chips!

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