Keso fundo in pumpkin (Mexican cheese sauce) – a detailed recipe cooking. 
The photodishes: David Malosh Time: 2 hours. 20 minutes. Difficulty: Easy Portions: 6 – 8 The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large pumpkin (1.3-1.5 kg.)
- 230 gr. Dried Chorizo Sausage Diced
- 1 jalapeno pepper (remove seeds for less sharpness), slice
- 110 gr. chopped green chili
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 3 tbsp. l wheat flour
- 1.5 tbsp. chicken broth
- 2 tbsp. grated mozzarella
- 1 tbsp. grated semi-hard cheese
- Sliced cilantro, for decoration
- Tortilla chips for serving
Recipes with similar ingredients: pumpkin, chorizo sausage, pepper jalapenos, mozzarella cheese, cayenne pepper, cumin, cilantro
Recipe preparation:
- Preheat the oven to 190 ° C. Cut the top of the pumpkin and take it away. Remove the seeds and fiber with a spoon. Fry the chorizo in medium pan over medium heat for about 5 minutes. Add jalapenos, green chili, cumin and cayenne pepper and fry, stirring until the jalapeno softens, about 2 minutes. Shuffle with flour and cook, stirring, until the flour is slightly browned, about 2 min Add chicken stock and bring to a boil. Reduce heat to medium and mix with cheeses. Cook stirring occasionally until the cheese melts and the mixture becomes creamy, about 3 minutes more.
- Put the pumpkin in a small baking dish and fill the pumpkin a mixture of cheese. Add boiling water to the baking dish. Cover bake the pumpkin with foil until it becomes soft, about 1 hour 20 minutes Remove the foil and continue to bake until until the cheese becomes golden and the sauce boils, from 20 to 25 minutes. Allow to cool for 5 or 10 minutes. Sprinkle keso fundido cilantro and Serve with tortilla chips.
