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Pumpkin Chorizo Queso Fundido

Author Vianney Rodriguez


  • 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


  1. 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