This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Wednesday, October 2, 2013

Pumpkin Queso Fundido

This A.M. allow me to introduce you to queso fundido. If you have been to a Mexican restaurant you are probably familiar with queso fundido. If not, it is a dish with cheese, spices and chorizo, that is served warm and melted, scooped over tortillas. Reading the title of this post I am sure you are wondering how and when the pumpkin comes in to play. Well, being obsessed with pumpkin this fall and every fall, I am always looking for new ways to include pumpkin in a recipe. In Food Network Magazine last month there was queso dip served in a pumpkin, which inspired me to make my own version! Try out what I came up with and let me know what you think.... Wouldn't this make a unique Thanksgiving appetizer?

Pumpkin Queso Fundido

1 small baking pumpkin
16 oz chorizo, casings removed
1/2 cup yellow onion, finely chopped
3/4 cup pumpkin ale or beer
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon nutmeg
Dash cayenne pepper
32 oz Velveeta Queso Blanco, cubed
1 8 oz block of Monterrey Jack cheese with jalapeno, shredded

Fresh cilantro for garnish
Tortillas for serving

Preheat oven to 350.

Cut off the top of the pumpkin and scoop out the seeds and stringy pulp. Place pumpkin in a shallow baking dish. Add about one inch of water to the shallow baking dish. Bake for 30 minutes. While baking, heat 1 tablespoon of vegetable oil in a deep sided saute pan. Cook chorizo until almost crispy. Remove chorizo and set aside. Add the onions to the pan with the chorizo renderings and cook until the onions just start to brown, about 5 minutes. Add the beer, garlic and spices, cook until almost all the liquid has evaporated, about 5 minutes. Remove the pan from the heat and mix in cheeses and chorizo until well combined, about 5 minutes. Pour mixture into pumpkin and bake for 20 minutes until cheese is golden brown and bubbly. Serve with warm tortillas or tortilla chips. Don't forget to scrape a little pumpkin off the sides with each scoop!

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