Pumpkin Queso Fundido

Ingredients

• 4 ounce chiles green chopped canned
• 0.3 teaspoon cayenne pepper 
• 8 ounces chorizo dried diced
• 3 tablespoons flour all-purpose
• 8 servings cilantro leaves fresh chopped for topping
• 0.5 teaspoon ground cumin 
• 1  jalapeno chopped for less heat remove seeds
• 1.5 cups chicken broth low-sodium
• 1 cup monterrey jack cheese shredded
• 2 cups pasilla de oaxaca shredded
• 2 pound pumpkin 
• 8 servings tortilla chips for serving

Equipment

• oven
• pot
• baking pan
• aluminum foil

Directions

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