Yields: 12
Total prep & cook time: 1 hour
Queso Ingredients
- 1 cup Butter, salted
- 1 cup flour
- 1 quart milk, whole
- 1 cup vegetable stock
- 16 oz. White American cheese
- 16 oz. Pepper Jack Cheese
- 8 oz cream cheese
- 8 oz. Pepper jelly
- Kosher salt and pepper to taste
- 1 Small pumpkin
- 2 cups Mexican style Chorizo
- 3 large Poblano peppers
- 1 teaspoon kosher salt
Topping Ingredients
- 2 cups gulf shrimp
- 1 tablespoons, blackening seasoning
- 1 teaspoon vegetable oil
- 1/4 cup beer, lager
Preparation
- Clean pumpkin and carve. Remove seeds and lightly char the inside. Reserve until final step.
- Toss shrimp with blackening seasoning. Heat an iron skillet on high until very hot. Add 1 teaspoon vegetable oil. Add shrimp and cook until done. Deglaze with 1/4 cup beer.
- To prepare Chorizo, heat a heavy bottom skillet to medium and cook Sausage until done.
- Grill peppers on char-broiler until lightly charred, remove and toss with kosher salt. Clean peppers and remove seeds and stems, cut in thin strips.
- To prepare sauce, heat a sauce pan to medium, add butter to melt, add flour to cook. Add milk and stock, using a wire whip blend mixture. Cook on medium heat while stirring to thicken. When mixture has thickened add pepper jelly, American cheese, pepper jack cheese, and cream cheese. Reduce heat to low and melt cheese. Remove from heat.
- To Assemble dish, fill pumpkin with cheese dip, top with shrimp, green chili, and chorizo. Optional garnishes include toasted pumpkin seed, tomato, and cilantro. Serve with flour tortillas, chips, and grilled vegetables.
Nutrition Facts
Calories: 642
Fat 47 grams
Sodium: 1,054 milligrams
Carbohydrates: 26 grams
Protein: 23 grams