Time: 2 hours 20 minutes
Complexity: easily
Servings: 6 - 8

Queso fundido in pumpkin (Mexican cheese sauce) - detailed recipe.

Ingredients:

• 1 large pumpkin (1.3-1.5 kg.)
• 230 g dry-cured chorizo ​​sausage, diced
• 1 jalapeño pepper (remove seeds for less heat), chopped
• 110 g chopped green chili
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 3 tablespoons of wheat flour
• 1.5 cups chicken broth
• 2 tbsp. grated mozzarella
• 1 tbsp. grated semi-hard cheese
• Chopped cilantro, for garnish
• Tortilla chips for filing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pumpkin, chorizo ​​sausage, jalapeno pepper, mozzarella cheese, ground cayenne pepper, cumin, cilantro

We recommend

Preparation:

Step 1
• Preheat oven to 190°C. Cut off the top of the pumpkin and set aside. Use a spoon to scoop out the seeds and fibers.
  
  Brown the chorizo ​​in a medium skillet over medium-high heat for about 5 minutes. Add the jalapeño, green chile, cumin, and cayenne pepper and cook, stirring, until the jalapeño softens, about 2 minutes. Stir in the flour and cook, stirring, until the flour is lightly toasted, about 2 minutes. Add the chicken broth and bring to a simmer. Reduce the heat to medium and stir in the cheeses. Cook, stirring occasionally, until the cheeses are melted and the mixture is creamy, about 3 minutes more.
Step 2
• Place the squash in a small baking dish and fill it with the cheese mixture. Add boiling water to the baking dish. Cover the squash with foil and bake until tender, about 1 hour 20 minutes. Remove the foil and continue baking until the cheese is golden and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 to 10 minutes. Sprinkle the queso fundido with cilantro and serve with tortilla chips.

Votes: 2