Spicy Pumpkin Queso
I’m always looking for new and exciting ways to use up pumpkin purée. Especially when a recipe only calls for a little bit from a can and then I have some leftover. I hate throwing it away. Luckily, this Spicy Pumpkin Queso is the perfect recipe to use up that leftover pumpkin you might have lying around. It’s got a nice kick, and truthfully you can really pick out the pumpkin. It’s a tiny bit sweet but with the chiles and seasonings it all blends and works together to nicely. It’s the perfect fall appetizer or snack. You might turn your nose on the addition of American cheese but honestly it’s a necessary ingredient since we’re not making a roux here. The processed cheese helps blend the sauce and keep it silky smooth without separating.
If you want to make your own homemade pumpkin purée for this recipe, it’s actually quite easy. Just cut a small sugar or pie pumpkin in half, scoop out the seeds and place it cut-side down on a baking sheet. Roast in a 350°F oven until softened, about 45 to 50 minutes, depending on the size. Allow to cool slightly and then add the flesh to a blender or food processor and blend until smooth. Store in the fridge and use in your favorite fall recipes.
Spicy Pumpkin Queso
Equipment
- Saucepan
- Cheese grater
Ingredients
- 1/2 cup whole milk
- 1 cup pumpkin purée homemade or store-bought
- 1 tablespoon unsalted butter
- 8 ounces pepper jack American cheese or white American cheese
- 1/2 cup shredded mild cheddar cheese
- Kosher salt and coarse black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 4 ounces diced chiles
- Tortilla chips for serving
Instructions
- In a saucepan, combine the milk, pumpkin purée and butter. Whisk and bring to a low simmer. Lower the heat and add the American cheese and cheddar and stir until completely melted through. If it's too thick, add a splash more milk until desired consistency is reached.
- Season with a large pinch of salt and pepper, granulated garlic, granulated onion, cumin and chili powder. Stir in the diced green chiles, with their juice. Cook over low until heated through, stirring occasionally. Serve with your favorite chips and enjoy!
