Description
This creamy and flavorful Pumpkin Queso combines the smoky richness of chorizo with the smooth blend of cheeses and a hint of autumnal spices, making it a perfect dip or sauce for your favorite snacks.
Ingredients
Scale
Main Ingredients
- 6 oz. chorizo
- 1 (12 oz.) can evaporated milk
- 5 slices American cheese slices, unwrapped and diced
- 1 cup sharp cheddar, grated
- 1 cup Monterey jack cheese, grated
- 2 tablespoons pickled jalapeno brine
- 1/2 teaspoon pumpkin pie spice
- A dash of cumin
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook the chorizo: In a saucepan over medium heat, cook the chorizo for 4 minutes until it becomes slightly golden and releases its flavorful oils.
- Add the cheeses and milk: Pour in the evaporated milk, then add the diced American cheese, grated sharp cheddar, and Monterey jack cheeses to the pan.
- Simmer and thicken: Stir the mixture constantly with a wooden spoon as you bring it up to a simmer. Continue cooking until the sauce thickens to a creamy consistency.
- Add seasoning: Stir in the pickled jalapeno brine, then remove the saucepan from heat. Season with kosher salt, freshly cracked black pepper, cumin, and pumpkin pie spice, adjusting to taste.
Notes
- To make this queso spicier, increase the amount of pickled jalapeno brine or add fresh chopped jalapenos.
- If you prefer a smoother dip, you can blend the queso briefly with an immersion blender.
- Serve warm with tortilla chips, vegetable sticks, or as a topping for burgers and nachos.
- For a less rich version, substitute half of the evaporated milk with regular milk or a low-fat milk alternative.
Nutrition
- Serving Size: 1/2 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 40 mg
