Creamy, cheesy queso fall style, with puréed pumpkin, fall spices, and chorizo.
This is the perfect dish for all your fall gatherings, Football games, tailgates, cocktails, and potlucks.
I like to make my pumpkin purée, but canned pumpkin purée will work fine.
I also make my fall spice blend, AKA pumpkin pie spice; click the button below for the fall spice recipe.
Pumpkin and Chorizo Queso
This queso is packed with fall flavor, creamy, cheesy, and with a bit of spice
Ingredients
- 1 pound chorizo sausage
- 2 cups fresh pumpkin purée or one 15 ounce can pumpkin purée
- 8 ounces cream cheese
- 12 ounces shredded Mexican melting cheese cheese or jack cheese, mozzarella or cheddar
- 1/2 cup liquid, beer, pumpkin beer, chicken stock, or apple cider
- 1/2 cup half and half or evaporated milk or milk
- 1 tbsp fall spice https://garisgalley.com/pumpkin-pie-spice/
- 1 tbsp butter
- kosher salt to taste
Instructions
- Heat a large cast iron skillet over medium-high heat, and add butter to melt.
- Add the chorizo and brown while breaking up.
- Once browned, drain and set aside
- Add the cream cheese, pumpkin purée, and beer to the skillet
- Add the chorizo; if you like, save a small amount to garnish with.
- Whisk in the half and half, two pinches of kosher salt, and the spice blend.
- Whisk until smooth.
- Garnish the top with chorizo and cheese, and serve warm.
- Serve with tortilla chips, vegetables, apple slices, or warm flour tortillas.
Notes
You can serve this in a hollowed-out pumpkin.
You can make this ahead of time and reheat it in the oven for about 15 minutes.
Tried this recipe?Let us know how it was!