Pumpkin Chipotle Queso
Ingredients
- 2 tbsp butter
- ¼ cup all-purpose flour
- ½ tsp cumin
- ½ tsp smoked paprika optional
- ¼ tsp cayenne optional
- 1⅓ cups vegetable broth
- 2 chipotle peppers in adobo sauce chopped
- 1-2 chopped jalapeño optional
- ½ cup Farmer's Market Organic Pumpkin Puree
- ⅔ cup pico de Gallo drained
- 2 cups freshly cheddar cheese can be cheddar or a cheddar & pepper jack mix
Instructions
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Heat the butter in a saucepan over medium heat. Add the flour and cook, stirring frequently, until lightly golden, about 3-4 minutes.
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Add in the dry spices and cook another 30 seconds while constantly stirring the mixture.
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Whisk in the broth and continue to cook until dry ingredients dissolve.
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Whisk in the pumpkin and chopped peppers and stir until combined.
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Remove from heat and whisk in the shredded cheeses and salsa. The cheese does not have to be fully melted, as it will continue to cook.
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Blend until emulsified, and then add pico de Gallo. If the queso has chunks, pour into a blender to re-emulsify until smooth. This can be done before adding the pico, or after is okay too. You will just end up with a smooth queso.
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Serve warm with your choice of chips or bread.