1 2-to-3-pound sugar pumpkin
8 ounces dried chorizo, diced
1 jalapeno pepper (remove seeds for less heat), chopped
1 4-ounce can chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
2 cups shredded mozzarella or Oaxaca cheese
1 cup shredded monterey jack cheese
Chopped fresh cilantro, for topping
Tortilla chips, for serving
Method of Preparation:
1.Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard. Scoop out the seedsand stringy pulp.
2.Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes.
3.Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil.
4.Reduce the heat to medium and stir in the cheeses. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes.
5.Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes.
6.Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips.