|

Pumpkin Queso with Chorizo and Jalapeno Recipe

ByCaroline
Jump to Recipe· 4.6 from 15 reviews

If you’re anything like me, you love a dip that brings a little unexpected twist to your favorite game day or get-together snacks. This Pumpkin Queso with Chorizo and Jalapeno Recipe does just that! It’s this wonderful balance of creamy cheese, savory chorizo, and just a hint of fall spice that totally elevates your usual queso game. The pumpkin pie spice sneaks in a warm, cozy vibe without overpowering the rich, cheesy goodness, making it perfect for those crisp autumn evenings or whenever you want something a little different but ultra comforting.

What makes this Pumpkin Queso with Chorizo and Jalapeno Recipe stand out is how effortlessly it blends bold flavors with smooth textures. I first tried it at a friend’s party last fall, and it instantly became a crowd favorite—people kept going back for more! Plus, it’s super simple to make, which means you can whip it up in no time and spend more moments enjoying with your friends and family instead of slaving away in the kitchen.

🤍

Why This Recipe Works

  • Unique Flavor Combination: The pumpkin pie spice adds a subtle warmth that elevates traditional queso uniquely.
  • Perfect Balance of Heat: Jalapeno brine gives just the right tang and spice without overwhelming the dish.
  • Rich & Creamy Texture: The blend of American, cheddar, and Monterey jack cheeses creates a luscious melt.
  • Simple & Quick: Ready in 20 minutes, making it ideal for last-minute gatherings or weeknight treats.
A white bowl filled with creamy orange cheese dip topped with shredded white cheese, small red tomato chunks, and sliced green jalapeños at the center. The bowl sits on a round white plate filled with yellow tortilla chips surrounding the bowl. The setup is placed on a white marbled surface with part of a red and white striped cloth visible. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Pumpkin Queso with Chorizo and Jalapeno Recipe comes together with ingredients that bring bold, comforting flavors while still staying simple. Each component plays a critical role in building that rich, spicy, and creamy dip everyone craves.

  • Chorizo: Adds a smoky, spicy depth and meaty texture that infuses the entire dish with flavor.
  • Evaporated Milk: Provides a creamy base that melts the cheeses beautifully and keeps the dip silky.
  • American Cheese Slices: Melts smoothly to create a velvety texture essential for queso.
  • Sharp Cheddar: Gives tang and sharpness to balance the richness.
  • Monterey Jack Cheese: Adds creamy, mild flavor and helps with a great melt.
  • Pickled Jalapeno Brine: A secret ingredient that adds a subtle heat and bright acidity to lift the flavors.
  • Pumpkin Pie Spice: A surprising but perfect touch that introduces warmth and seasonal flair.
  • Cumin: Adds earthiness and complements the chorizo and pumpkin spices wonderfully.
  • Kosher Salt & Freshly Cracked Pepper: Essential for seasoning and bringing all flavors together.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Pumpkin Queso with Chorizo and Jalapeno Recipe by adjusting the heat level or tossing in extra veggies. Feel free to take this recipe and make it your own — that’s the best part about a dip like this!

  • Less Heat: If you’re not big on spice, simply reduce the jalapeno brine or leave out jalapenos altogether; it still tastes amazing.
  • Extra Veggies: Adding some sautéed bell peppers or corn gives it a nice crunch and freshness; I’ve made it this way when I had extra veggies waiting to be used.
  • Vegan Adaptation: Try swapping chorizo for plant-based sausage and use dairy-free cheeses for a vegan-friendly version that still packs flavor.
  • Seasonal Twists: In winter, I like to throw in a tiny pinch of smoked paprika to add warmth, which turns this queso into a cozy treat perfect for chilly nights.

Step-by-Step: How I Make Pumpkin Queso with Chorizo and Jalapeno Recipe

Step 1: Cook the Chorizo ‘til Golden

Start by heating a saucepan over medium heat, and add your chorizo. Cook it for about 3 to 4 minutes, stirring occasionally until it’s a beautiful golden brown. The aroma while it cooks is seriously mouthwatering—I always let this step do its magic because those browned bits will flavor the whole dip.

Step 2: Melt Your Cheeses into Creamy Bliss

Next, pour in the evaporated milk and toss in the diced American cheese slices, cheddar, and Monterey Jack cheeses. Keep stirring with a wooden spoon as the mixture comes up to a gentle simmer; this will help everything dissolve perfectly without scorching. You’ll notice the mixture starting to thicken—that’s your sign that it’s turning into luscious queso, so keep stirring and stay patient.

Step 3: Add the Kick & Finish with Seasoning

Once your cheese sauce is nice and thick, remove the pan from the heat and stir in the pickled jalapeno brine—it adds a sneaky tang and heat that brightens the whole dip. Then season it with kosher salt, freshly cracked pepper, cumin, and of course, the pumpkin pie spice. That last one gives it a cozy depth that you’ll love. Taste as you go and adjust seasoning to your preference—this step truly customizes the flavor and makes your pumpkin queso shine.

💡

Tips from My Kitchen

  • Use Good Stirring Utensils: I always use a wooden spoon here to prevent scraping the pan and keep the texture silky smooth.
  • Don’t Rush the Melt: Slow and steady heat keeps the cheese from clumping or separating, making your queso velvety perfect.
  • Jalapeno Brine Magic: If you can’t find pickled jalapeno brine, add a splash of fresh lime juice and a pinch of chili flakes for a similar pop.
  • Avoid Over-Spicing: Start small with pumpkin pie spice; it can be strong and overpower the cheese if you go heavy.

How to Serve Pumpkin Queso with Chorizo and Jalapeno Recipe

A white bowl filled with orange creamy cheese dip sits in the center. The dip has three visible toppings: melted white cheese on the left, small red tomato pieces in the middle, and green jalapeno slices on top of the tomatoes. A woman's hand is holding a yellow corn chip dipped into the cheese on the right side. Around the bowl, a pile of yellow corn chips spreads out. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my pumpkin queso with fresh cilantro and diced tomatoes — they add freshness that cuts through the richness. Sometimes I sprinkle extra diced pickled jalapenos on top for those who crave more heat, and a little drizzle of crema or sour cream adds a cooling contrast that’s simply irresistible.

Side Dishes

This dip pairs beautifully with crispy tortilla chips—homemade is always my first choice! You can also serve it alongside fresh cut veggies like bell peppers and cucumbers for a lighter option. And if you’re hosting a meal, it’s fantastic as an appetizer with warm pretzel bites or soft pita wedges.

Creative Ways to Present

For parties, I’ve served this pumpkin queso in a hollowed-out mini pumpkin — it’s such a cool centerpiece that gets people chatting. Another fun idea is plating it with an array of colorful dippers on a rustic wooden board, making it both a feast for the eyes and the taste buds. It’s perfect for fall gatherings or holiday celebrations when you want your snacks to wow.

Make Ahead and Storage

Storing Leftovers

Store leftover pumpkin queso in an airtight container in the fridge for up to three days. I recommend giving it a quick stir before reheating because the cheese can settle and thicken slightly when chilled.

Freezing

I’ve frozen this dip a couple of times with decent results, but I prefer fresh. If you do freeze it, place it in a freezer-safe container and thaw overnight in the fridge. The texture might be a bit different, so plan to reheat gently and stir well to bring it back to its creamy glory.

Reheating

Reheat pumpkin queso gently in a saucepan over low heat with a splash of milk or evaporated milk to loosen the texture. Stir constantly to avoid burning and to help everything blend smoothly again.

FAQs

  1. Can I use regular milk instead of evaporated milk in this Pumpkin Queso with Chorizo and Jalapeno Recipe?

    You can use regular milk, but evaporated milk gives a richer, creamier texture that’s ideal for queso. If you use regular milk, consider reducing the amount a bit or adding a small amount of cream to maintain that luxurious feel.

  2. How spicy is this Pumpkin Queso with Chorizo and Jalapeno Recipe?

    It has a moderate heat level thanks to the chorizo and jalapeno brine. The spice is balanced and won’t overwhelm most palates, but you can easily adjust it by adding more or less jalapeno brine or skipping it altogether for a milder version.

  3. Can I prepare this Pumpkin Queso ahead of time?

    Absolutely! You can prepare it a few hours beforehand and keep it warm in a slow cooker or gently reheat over the stove. It actually tastes even better as the flavors meld, making it great for entertaining.

  4. What’s the best cheese blend for this recipe?

    The combination of American, sharp cheddar, and Monterey Jack gives a great mix of meltability, flavor, and creaminess. You can experiment with other cheeses, but these three work perfectly to give that classic queso texture with bold flavor.

Final Thoughts

This Pumpkin Queso with Chorizo and Jalapeno Recipe has found a permanent spot in my fall and game day rotation because it’s just so darn good and easy to make. I hope you enjoy making it as much as I do—don’t be surprised if it becomes everyone’s favorite dip at your next gathering! Dive in, customize it your way, and savor all those wonderful layers of flavor.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Queso with Chorizo and Jalapeno Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 15 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican
Print Recipe

Description

A creamy, spicy, and slightly sweet Pumpkin Queso dip combining the flavors of chorizo, melted cheeses, and pumpkin pie spice for a delightful twist on traditional queso.

Ingredients

Meats

  • 6 oz chorizo

Dairy

  • 1 (12 oz) can evaporated milk
  • 5 slices American cheese, unwrapped and diced
  • 1 cup sharp cheddar, grated
  • 1 cup Monterey jack cheese, grated

Others

  • 2 tablespoons pickled jalapeno brine
  • 1/2 teaspoon pumpkin pie spice
  • A dash of cumin
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Cook Chorizo: In a saucepan over medium heat, cook the chorizo for 3 to 4 minutes until it becomes slightly golden and releases its flavorful oils.
  2. Add Cheeses and Milk: Add evaporated milk, diced American cheese, sharp cheddar, and Monterey jack cheese to the pan with the chorizo. Stir constantly with a wooden spoon as the mixture heats to a gentle simmer to prevent sticking or burning.
  3. Simmer and Thicken: Continue stirring while the cheese melts and the mixture thickens into a smooth, creamy queso consistency.
  4. Add Jalapeno Brine: Once thickened, stir in the pickled jalapeno brine to add a subtle tang and heat to the dip.
  5. Season: Remove the pan from heat and season with kosher salt, freshly cracked black pepper, a dash of cumin, and pumpkin pie spice. Stir to combine all flavors evenly.

Notes

  • Use a good-quality chorizo for the best flavor.
  • If you prefer a spicier queso, add more jalapeno brine or diced jalapenos.
  • For a smoother texture, grate the cheeses finely before melting.
  • Serve warm with tortilla chips or fresh vegetables.
  • You can substitute evaporated milk with whole milk or half-and-half for a lighter dip, adjusting thickness as needed.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 580 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 6 g
  • Fiber: 0.5 g
  • Protein: 12 g
  • Cholesterol: 55 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star