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!
Provided by How Sweet Eats
Categories Appetizer
Time 40m
Number Of Ingredients 17
Steps:
- 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!
QUESO FUNDIDO
Steps:
- Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.
PUMPKIN QUESO FUNDIDO
Steps:
- Preheat the oven to 350°F.
- Slice off the top of the pumpkin and scoop out the seeds and pulp. I like to save the seeds for roasting and discard the pulp.
- Place the pumpkin and its lid on a microwave-safe plate, pour 1 tablespoon of water inside, then microwave for 12-15 minutes, until tender. Let the pumpkin cool slightly, then move to a baking dish.
- In a medium pot, cook the diced smoked turkey and diced jalapeno in the olive oil over medium heat until the jalapeno is beginning to soften, about 4 minutes.
- Stir in the green chiles, cayenne, and cumin and cook until fragrant, about 2 more minutes.
- Sprinkle the flour into the pot, stirring to coat the turkey and peppers and cook until the flour is just toasted, about 2 minutes.
- Pour in the chicken broth and wine. Bring to a simmer and stir until smooth.
- With the mixture just barely simmering, whisk the cheeses into the broth, about ½ cup at a time, waiting for the cheese to melt before adding more.
- When all the cheese has been incorporated and the dip is smooth, ladle the cheese dip into the pumpkin in the baking dish.
- Bake the pumpkin with its lid on for 10 minutes.
- Serve with tortilla chips. Be sure to scoop some pumpkin along with the cheese dip.
QUESO FUNDIDO
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
- Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
- Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.
QUESO FUNDIDO
Provided by Food Network
Categories main-dish
Yield 6 servings as an appetizer
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Slice chiles and peppers into 3-inch julienne strips, toss together and set aside. Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
QUESO FUNDIDO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield Makes about 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
- Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
- Without cleaning the skillet, add the onion and bell peppers.
- Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
- Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
- Add one-third of the vegetables . . .
- And one-third of the chorizo.
- Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
- Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
- Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
- Serve immediately with tortilla chips . . .
- Or carrot sticks and cauliflower florets if you want to avoid chips!
PUMPKIN QUESO
I like serving this pumpkin queso with veggie chips like sweet potato or kale, but it's also great with good old tortilla chips. It can be made with vegetable stock and gluten-free flour if you have dietary restrictions. —Darla Andrews, Schertz, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3-1/2 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in stock and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 4-5 minutes. Stir in cheese, pumpkin and seasonings until cheese is melted. Serve with tortilla chips and if desired, sprinkle with pumpkin seeds and cilantro.
Nutrition Facts : Calories 81 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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