Chorizo Pumpkin Chipotle Queso
Creamy queso dip is made a fall favorite with the addition of pumpkin, spicy chipotles, and chorizo.
Print
Pin
equipment
ingredients
- 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
instructions
- 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.