Pumpkin Queso
This Pumpkin Queso combines smoky chorizo, creamy cheeses, jalapeño brine, and warm pumpkin spice for a rich, seasonal twist on classic queso.
3 Servings
Ingredients
- 6 oz chorizo
- 1 12 oz can evaporated milk
- 5 slices American cheese unwrapped and diced
- 1 cup sharp cheddar cheese grated
- 1 cup Monterey jack cheese grated
- 2 tablespoons pickled jalapeño brine
- ½ teaspoon pumpkin pie spice
- A dash of ground cumin
- Kosher salt and freshly ground black pepper to taste
Instructions
Cook the chorizo
- Place a medium saucepan over medium heat. Add the chorizo and cook for 3 to 4 minutes, stirring occasionally, until lightly browned and fragrant.
Incorporate the dairy and cheese
- Pour the evaporated milk into the pan. Add the American cheese, sharp cheddar, and Monterey jack. Stir continuously with a wooden spoon until the cheeses melt and the sauce begins to thicken.
Add jalapeño brine
- Once the mixture is smooth and bubbling gently, stir in the pickled jalapeño brine to balance the richness of the cheese with a tangy note.
Season the queso
- Remove the pan from heat. Stir in the pumpkin pie spice, cumin, salt, and black pepper. Taste and adjust seasoning as needed.
Serve
- Transfer the Pumpkin Queso to a serving bowl and present immediately with tortilla chips, pretzels, or fresh vegetables for dipping.
Notes
To make this Pumpkin Queso gluten-free, use a certified gluten-free chorizo and ensure that the American cheese slices and jalapeño brine are labeled gluten-free. All other ingredients are naturally gluten-free.