Queso Fundido with Chorizo in a Pumpkin
WHAT YOU NEED
- 4 mini pumpkins
- 4 cups Cacique® Queso Oaxaca, shredded
- 1 - 9oz Cacique® Pork Chorizo
- 2 jalapeños, minced
- 2 tablespoons olive oil
- Salt and Pepper to taste
HOW TO MAKE IT
- Preheat oven to 400˚F. Heat a small skillet over medium-high heat. Add the chorizo and stir until browned, about 4 to 5 minutes. Add the jalapenos and stir, until the jalapenos soften, about 2 minutes. Season with salt and pepper and set aside.
- Slice off the top 1-½ inches of the pumpkins. Scoop out the seeds and place the hollowed-out pumpkins in a greased baking dish. Fill the pumpkins with the cheese and cooked chorizo.
- Add 1 inch of boiling water to the baking dish, cover loosely with foil and bake until the mini pumpkins are tender, about 30 minutes. Remove the foil and continue baking until the cheese is golden and bubbly, about 15 minutes. Serve immediately.
