Pumpkin Queso Fundido

• 1 2 -to-3-pound sugar pumpkin
• 8 ounces dried chorizo, diced
• 1 jalapeno pepper (remove seeds for less heat), chopped
• 1 4 -ounce can chopped green chiles
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 2 cups shredded mozzarella or Oaxaca cheese
• 1 cup shredded monterey jack cheese
• Chopped fresh cilantro, for topping
• Tortilla chips, for serving

1. 1.
2. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard.
3. Scoop out the seeds and stringy pulp.
4. 2.
5. Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes.
6. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes.
7. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes.
8. Add the chicken broth and bring to a boil.
9. Reduce the heat to medium and stir in the cheeses.
10. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes.
11. Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture.
12. Add 1 inch of boiling water to the baking dish.
13. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes.
14. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes.
15. Let cool 5 to 10 minutes.
16. Sprinkle with cilantro and serve with tortilla chips.
17. Photograph by David Malosh

chorizo, pepper, green chiles, ground cumin, cayenne pepper, allpurpose, chicken broth, mozzarella, shredded monterey jack cheese, fresh cilantro, tortilla chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-queso-fundido-recipe.html (may not work)