Pumpkin Queso Fundido

Queso fundido is a fan favorite of Chris and me.  The restaurant where we had our first date makes it really delicious and pumpkin would only make it better.  Check out this recipe and take it to you next Halloween party.  I bet it will be a hit!

1 2 to 3 pound sugar pumpkin
8oz. dried chorizo, diced
1 jalepeno pepper, chopped
1 4oz. can chopped green chiles
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
3 tbsp. all purpose flour
1 1/2 C. low sodium chicken broth
2 C. shredded mozzarella or Oaxaca cheese
1 C. shredded Monterrey jack cheese
Chopped fresh cilantro for topping
Tortilla chips for serving

Preheat oven to 375 degrees.  Slice off the top 1 1/2 inches of the pumpkin and discard.  Scoop out the seeds and stringy pulp.

Heat the chorizo in a medium pot over medium high heat until the fat begins to render, about 5 minutes.  Add the jalepeno, green chiles, cumin, and cayenne, and cook, stirring, until the jalepenos softens, about 2 minutes.  Stir in the flour, and cook, stirring until the flour is slightly toasted, about 2 minutes.  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.

Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture.  Add 1 inch boiling water to the baking dish.  Cover loosely with foil and bake until the pumpkin is tender, about 1 hour 20 minutes.  Remove the foil and continue baking until the cheese is golden and bubbly, 20 tp 25 minutes more. Let cool 5 to 10 minutes.  Sprinkle with cilantro and serve with tortilla chips.