Chorizo Pumpkin Chipotle Queso is a festive fall appetizer that you can make all season long. The queso has pumpkin and chorizo, making it a tasty addition for autumn! Choose your favorite dippers and ‘dip in’. Serve 6.
It is FINALLY officially fall! That means it’s officially totally acceptable to share all the pumpkin recipes, right?
I have to say we have had two straight days with temps under 80 degrees and I am in heaven.
The excitement for cooler weather is deep in my soul at this point, and this warm and comforting chorizo pumpkin chipotle queso is the answer.
Hey, I’m just over here prepping my winter body for all the delightful things that are coming around the corner…
We all love a good cheese pull moment, don’t we?
When it comes to the ultimate cheese pull, I love getting mine with a big gooey skillet full of queso. And this time we are making queso fall-worthy with the addition of PUMPKIN.
I like the smoky and spicy flavors of the chorizo, because it plays up the pumpkin flavor in the most delicious way. It’s fantastic for any fall gathering, but it’s a particularly great one to save for Halloween and Thanksgiving!
Other cheesy dip recipes: Tear-Apart Sourdough Cheese Dip | Skillet Southwestern BBQ Chicken Dip | Avocado Ricotta Tomato Pesto Layer Dip | Spicy Lasagna Dip
this recipe’s must-haves
I like to make this dip in a cast iron skillet because it goes straight from stovetop to table! You can also use a large saucepan if you prefer, then serve it up in your favorite serving bowl for dips.
You’ll need a whisk to ensure a smooth queso, because whisking in all the ingredients is much better than simply using a wooden spoon!
here’s how to make chorizo pumpkin chipotle queso!
In a cast iron skillet, melt butter over medium heat. Add in the flour and, while stirring often, cook the mixture until golden, about 3 to 4 minutes.
Stir in garlic powder, smoked paprika, and cayenne, cooking for another 30 seconds, stirring often.
Whisk in broth and cook until thickened and smooth, about 5 minutes. Add in chipotle peppers and pumpkin, stirring until combined.
Remove the skillet from heat and whisk in cheese and chorizo (I like to reserve a little bit of the chorizo for topping the mixture at the end!). Stir until everything is melted and smooth. Serve immediately.
Need some more inspiration for party food? Check out my appetizers recipe page!
can I use canned pumpkin puree?
For this recipe you can use homemade pumpkin puree or canned pumpkin puree – either works!
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 cups vegetable broth
- 4 chipotle peppers in adobo sauce, chopped
- 1/2 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 1 cup cooked, crumbled chorizo
- Salt and pepper to taste
- In a large skillet over medium heat, melt butter. Add in flour and stir, cooking until golden and toasted, about 3 to 4 minutes, stirring often.
- Stir in garlic powder, smoked paprika, and cayenne. Cook for 30 seconds or so, stirring constantly.
- Whisk in broth until incorporated and thick. Add in chipotle peppers and pumpkin puree, whisking to combine.
- Stir in shredded cheese and chorizo until the cheese has melted. I like to reserve a little bit of the chorizo and peppers for sprinkling on top!
- Season with salt and pepper to taste. Enjoy warm.