Pumpkin Chorizo Queso Fundido
My most requested appetizer is queso fundido, everyone loves it! I absolutely adore queso in any form, so you can be sure it I find any way to add it to my party menu. With so many versions, variations queso fundido can easily be adapted for any season. In the summer we enjoy our queso topped with local shrimp or grilled corn. In the winter with loads of mushrooms or oven roasted potatoes. In spring piled high with pickled radishes. And if Fall with pumpkin, glorious pumpkin. Queso is a rock star appetizer for the fall and winter months, comfort all the way and practically perfect for football season. This queso fundido is super decadent with a hint of spice and a touch of warmth with Tequila & Tabasco, two powerhouse ingredients that you can always find on my pantry.
I like to make my queso fundido in individually servings which my guests love since they can dip double dip or triple dip their bowl clean. The base of this queso starts off with chorizo and loads of onions, sautéed until softened – it’s then hit with a tequila (which makes everything better) and pumpkin add a kick of spiciness with Tabasco Habanero sauce, which complements the pumpkin adding a layer of warmth. Topped with cheese and bake until bubbly. A few more drizzles of Tabasco, fresh tortillas chips and your set to dip away!
- 8 ounces chorizo
- 1 medium onion, diced
- 1/3 cup tequila, recommend Don Julio
- ½ cup chicken broth
- ½ cup pumpkin puree
- Tabasco Habanero sauce
- 2 tablespoons flour
- 1 1/2 cups queso quesadilla shredded
- Garnishes– pepitas, Tabasco Habanero sauce
- Preheat broiler. Toss queso with flour; set aside. In a skillet add oil over medium-high heat. Cook chorizo breaking up with wooden spoon until fully cooked. Remove chorizo from skillet and drain on a paper toweled line plates. Remove excess oil and add onions, sauté until tender and translucent, about four minutes. Remove from heat and carefully add tequila. Return skillet to heat and cook for an additional minute, add chicken broth and pumpkin puree; reduce heat and stir until smooth. Add 4-6 drops of Tabasco, stir to combine. Divide mixture evenly into four oven safe dishes and equally top with queso. Broil until edges are slightly crisp and cheese has melted. Garnish with pepitas and additional Tabasco Habanero sauce. Serve warm with tortilla chips or warm tortillas
Sweet Life Disclosure: This is a sponsored post with Tabasco. Thank you for supporting the companies Sweet Life collaborates with that allows me to create fun and unique recipes that feature their products.