Ingredients
- 1 (2-3lb) sugar pumpkin (seasonal)
- 8 ounce dried chorizo diced or other dried sausage of your choice
- 4 ounce to 6 oz fresh roasted new mexico green chili (can substitute fresh roasted poblanos, remove skin and seeds, or canned green chili)
- 2 pinch es ground cumin
- 1 pinch cayenne pepper
- 4 tablespoon all-purpose flour
- 1 1/2 cup broth
- 2 cup shredded mozzarella cheese or oaxaca mexican cheese
- 1 cup mexican cheese mix prepackaged by sargento or kraft
Preparation
Baking Directions:
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!
