Pumpkin Chorizo Queso Fundido Recipe

If you’re ready to impress everyone at your next get-together, this Pumpkin Chorizo Queso Fundido Recipe is an absolute game-changer. The creamy texture combined with the spicy kick of chorizo and the subtle sweetness of pumpkin creates a flavor combo that’s both unexpected and incredibly comforting. I love how it’s perfect for fall parties or any cozy night when you want a crowd-pleasing dip that feels a little special.

When I first tried this Pumpkin Chorizo Queso Fundido Recipe, I was amazed by how well the pumpkin mellowed out the heat from the jalapeños and the richness of the cheeses. It’s one of those recipes that’s surprisingly simple but comes together to wow the crowd every single time. You’ll find that this dip makes any gathering feel festive, cozy, and seriously delicious.

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Ingredients You’ll Need

All these ingredients come together to create a luscious, perfectly seasoned queso fundido. When shopping, look for fresh chorizo and a good quality pumpkin puree to get the best flavor foundation.

• Chorizo sausage: Fresh chorizo has a fantastic bite; I prefer Mexican-style for its vibrant spices.
• Olive oil: Adds smoothness when sautéing the veggies, go for extra virgin if possible.
• Unsalted butter: Helps develop a silky sauce base without overwhelming saltiness.
• Jalapeño peppers: Fresh and diced; adjust quantity if you like it hotter or milder.
• Sweet onion: Provides sweetness and texture; yellow or white onions work well.
• Garlic cloves: Mincing fresh garlic really brings the aroma alive in this dip.
• Salt and black pepper: Just a pinch to enhance flavors without overpowering.
• Half and half: Creates creamy consistency; you can substitute with milk if preferred.
• Cornstarch: This thickens the sauce perfectly—don’t skip it!
• Pumpkin puree: Not pumpkin pie filling—use pure pumpkin for the best texture.
• Sharp white cheddar cheese: Freshly grated for better melting and flavor depth.
• Monterey Jack cheese: Adds creaminess and a mild flavor to balance sharp cheddar.
• Roasted salted pepitas: Perfect for a crunchy, nutty topping.
• Cilantro: Fresh leaves brighten up the dish beautifully.
• Jalapeño slices: For garnish and extra heat if you like.
• Cotija cheese: Crumbled on top; adds a salty, crumbly finish that’s irresistible.

Variations

I love how this Pumpkin Chorizo Queso Fundido Recipe is a great canvas for customization—feel free to tweak it to fit your taste buds or dietary needs.

• Swap the Chorizo: For a milder option, try turkey chorizo or even vegetarian chorizo—you won’t lose the flavor, just cut down on the heat.
• Cheese Blend: I sometimes mix in pepper jack for an extra kick or add mozzarella for a stretchier melt.
• Make it Spicier: Add extra diced jalapeños or a pinch of smoked paprika to boost the smoky heat.
• Seasonal Add-In: During holidays, a drizzle of maple syrup on top adds a lovely sweet contrast to the spicy cheese.

How to Make Pumpkin Chorizo Queso Fundido Recipe

Step 1: Cook the Chorizo Until Crispy

Heat a nonstick skillet over medium-low heat and add the chorizo, breaking it apart with a wooden spoon. Cook it until you see those little browned crumbles and it smells heavenly, about 5 to 6 minutes. Don’t rush this step—it’s where a lot of the dish’s character comes from! Once cooked, transfer the chorizo to a paper towel–lined plate to drain the excess grease, which keeps the queso from getting oily.

Step 2: Sauté Vegetables in Butter and Oil

Using the same pan or a saucepan, melt the butter with olive oil over medium heat. Toss in your diced jalapeños, sweet onion, and minced garlic. Season with salt and pepper and cook just until the onions soften and get translucent—about 5 to 6 minutes. This gentle sauté builds the flavor base you’ll love in the final dish.

Step 3: Create the Creamy Base

Slowly pour in 1 cup of the half and half, whisking continuously so it blends smoothly with the veggies. In a small bowl, mix the remaining half cup of half and half with cornstarch until smooth—that’s your thickening slurry. Stir this into the pan and cook for a minute until the mixture thickens slightly. Keep the heat low to avoid curdling.

Step 4: Add Cheese and Pumpkin

Start stirring in your freshly grated cheeses a handful at a time, letting each batch melt fully before adding more. This slow process keeps your queso velvety and won’t let the cheese separate. Once fully melted, stir in the pumpkin puree until it’s evenly mixed, giving the dip its distinctive creamy texture and subtle sweetness.

Step 5: Assemble and Serve

Transfer the warm queso to a serving dish or crockpot set to low to keep it melty. Spoon the cooked chorizo evenly over the top, then sprinkle with roasted pepitas, fresh cilantro, jalapeño slices, and a dusting of cotija cheese. This colorful topping contrast adds texture and flavor that’ll have everyone reaching for chips.

How to Serve Pumpkin Chorizo Queso Fundido Recipe

Garnishes

I’m a big fan of topping this Pumpkin Chorizo Queso Fundido with bright, fresh cilantro and crunchy roasted pepitas—they add amazing texture and color. Jalapeño slices give just the right amount of heat on top, and cotija cheese balances it all with a salty, crumbly finish. These garnishes turn a simple dip into a festive treat.

Side Dishes

For dipping, sturdy tortilla chips work best—they hold up to the thick, cheesy sauce without falling apart. I also like serving it alongside warm, soft flour tortillas for a taco-style snack, or even roasted veggies to keep things a bit lighter. A crisp Mexican beer or a tangy margarita always pairs well, if you’re looking to round out your spread.

Creative Ways to Present

One of my favorite ways to present this dip is in a mini cast-iron skillet—keeps things hot longer and adds rustic charm. For holiday gatherings, I sometimes hollow out a small pumpkin and serve the fundido right inside—it’s a showstopper! You can also bake it until bubbly on top for a slightly golden crust that changes the texture in delightful ways.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Pumpkin Chorizo Queso Fundido in an airtight container in the fridge for up to 3 days. Because of the cheese, it can firm up quite a bit, so don’t worry if it looks different the next day.

Freezing

Freezing this dip isn’t my first choice—it tends to change the texture after thawing—but if you must, freeze in a sealed container for up to a month. Thaw slowly in the fridge overnight for best results.

Reheating

Reheat leftovers gently on the stovetop or in the microwave at medium power, stirring frequently to get back that smooth, melty texture. Adding a splash of half and half or milk while reheating helps bring back creaminess.

FAQs

Final Thoughts

This Pumpkin Chorizo Queso Fundido Recipe has become a personal favorite because it’s so wonderfully unique yet comfortingly familiar. I love pulling it out whenever I want to treat my family or friends to something a little different but totally satisfying. Give it a try—you’ll quickly see why it stands out as a warm, cheesy crowd-pleaser that’s easy to customize and full of fall vibes. Trust me, once you make this, it’ll become a staple in your recipe rotation.

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