Pumpkin Quinotto with Crema Salvadoreña
WHAT YOU NEED
- 1 onion, chopped into small cubes
- 1 cup Cacique® Crema Salvadoreña
- 1 cup pumpkin puree
- 3 cups cooked quinoa
- 1 tablespoon butter
- 1/2 cup Cacique® Four Quesos Blend Shredded Cheese
- vegetable oil, salt
- Jalapeños, sliced, for serving (optional)

HOW TO MAKE IT
- In a large skillet heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and cook for 5 minutes. Reduce heat to low.
- Add the Crema Salvadoreña and pumpkin puree, stir to mix. Add the quinoa and mix well.
- Add the butter and grated cheese. Taste and adjust the seasoning. Serve hot with more cream and pickles or fresh jalapeños