Ingredients
- 1 2-3 lb. sugar pumpkin
- 8 oz. dried chorizo, diced
- 1 jalapeno, chopped
- 1 4 oz. can chopped green chiles
- 1/2 tea. ground cumin
- 1/4 tea. cayenne pepper
- 3 Tbsp. flour
- 1 1/2 cups chicken broth
- 2 cups shredded mozzarella or Oaxaca cheese
- 1 cup shredded monterey jack cheese
- Tortilla Chips for serving
Preparation
Step 1
Preheat the oven to 375 degrees. Slice off the top 1 1/2" of the pumpkin and discard. Scoop out the seeds and stringy pulp.
Heat the chorizo in a medium pot over medium-high until the fat begins to render, about 5 minutes. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno 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 cheese3s. 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" of 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, 20-25 more minutes.
Let cool 5-10 minutes.
Serve with tortilla chips.