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      Pumpkin Queso Fundido casserole

      Serves: 8


      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.