Pumpkin Queso Fundido
Creamy, melty cheese, flavorful peppers, and smoky turkey are served in a pumpkin for the most festive and delicious appetizer this fall.
Ingredients
- 1 small sugar or pie pumpkin
- 8 ounces smoked turkey diced
- 1 large jalapeno pepper seeds removed for less heat, diced
- 1 tbsp olive oil
- 1 4-ounce can chopped green chiles
- ¼ tsp cayenne pepper
- ½ tsp ground cumin
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup dry white wine
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded Colby or Monterey jack cheese
- ½ cup smoked Gouda, shredded
- tortilla chips
Instructions
- Preheat the oven to 350°F.
- Slice off the top of the pumpkin and scoop out the seeds and pulp. I like to save the seeds for roasting and discard the pulp.
- Place the pumpkin and its lid on a microwave-safe plate, pour 1 tablespoon of water inside, then microwave for 12-15 minutes, until tender. Let the pumpkin cool slightly, then move to a baking dish.
- In a medium pot, cook the diced smoked turkey and diced jalapeno in the olive oil over medium heat until the jalapeno is beginning to soften, about 4 minutes.
- Stir in the green chiles, cayenne, and cumin and cook until fragrant, about 2 more minutes.
- Sprinkle the flour into the pot, stirring to coat the turkey and peppers and cook until the flour is just toasted, about 2 minutes.
- Pour in the chicken broth and wine. Bring to a simmer and stir until smooth.
- With the mixture just barely simmering, whisk the cheeses into the broth, about ½ cup at a time, waiting for the cheese to melt before adding more.
- When all the cheese has been incorporated and the dip is smooth, ladle the cheese dip into the pumpkin in the baking dish.
- Bake the pumpkin with its lid on for 10 minutes.
- Serve with tortilla chips. Be sure to scoop some pumpkin along with the cheese dip.