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Get creative with your pumpkins this Halloween. Here, chef Andy Medina serves up a dish that looks as good as it tastes: chorizo fondue in a pumpkin bowl.
- 1 (2-3lb) sugar pumpkin (seasonal)
- 8 oz dried chorizo diced or other dried sausage of your choice
- 4 to 6 oz fresh roasted New Mexico green chili (can substitute fresh roasted poblanos, remove skin and seeds, or canned green chili)
- 2 pinches ground cumin
- 1 pinch Cayenne Pepper
- 4 tbsp all-purpose flour
- 1 1/2 cups broth
- 2 cups shredded mozzarella cheese or Oaxaca Mexican cheese
- 1 cup Mexican cheese mix prepackaged by Sargento or Kraft
- Mix of Monterrey Jack, cheddar, queso quesadilla, asadero cheese
1. Preheat oven to 375 degrees. Remove top of pumpkin near stem approximately 5 to 6 inches in diameter and remove seeds and pulp. Be generous in removing as this is your fondue bowl. Be careful not to thin out walls and base too much in order to maintain structure. 2. In a medium-sized stock pot, heat chorizo over medium-high heat until fat begins to melt, about 3 to 5, minutes stirring frequently. Add diced green chili, cayenne pepper, cumin and cook for 2 minutes until incorporated. Add flour and cook, stirring until well blended, about 2 minutes. Add chicken broth and bring to a gentle boil. Reduce heat to medium and begin adding cheeses. Heat, stirring occasionally, until all cheese has melted to a creamy consistency (about 2 to 3 minutes), and remove from heat. 3. Place pumpkin in a small oven-safe baking dish. Using a ladle, fill pumpkin with melted cheese until almost full (1 inch from the top). Add approximately 1 inch of hot water to baking dish surrounding pumpkin. Loosely cover pumpkin with foil and bake until pumpkin is tender, about 1 hour. Remove foil and bake for additional 15 to 20 minutes. Remove from oven and let stand for 5 to 10 minutes and transfer to separate platter. Be careful when transferring -- support the bottom of the pumpkin with a sturdy spatula. Serve immediately with sturdy tortilla chips. Enjoy!