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
Scale
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
- 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.
- 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.
- Simmer and Thicken: Continue stirring while the cheese melts and the mixture thickens into a smooth, creamy queso consistency.
- Add Jalapeno Brine: Once thickened, stir in the pickled jalapeno brine to add a subtle tang and heat to the dip.
- 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
