This past weekend we hightailed it to Lake Toxaway, North Carolina where my son's in laws have a lake house. We couldn't have picked a better time of the year. Although the leaves were a bit past their prime, the weather was perfect, warm enough during the day to be able to go out on the lake and chilly at night for a big fire. On Friday night my daughter in law surprised us with this delicious hors d'oeuvre. Both grownups and little kids lapped it up... perfect for Halloween parties and Thanksgiving.
Dinner followed with Shish-kebabs on the grill and mashed potatoes with chives. The whole menu was incredible. I am so pleased to see her so enthusiastic and adventurous in the kitchen and so confident now that her recipes are proving to be real winners. She'll be a force to reckon with very soon.
One of the things I like the best about this recipe is the texture it develops while it cooks. As the pumpkin bakes in the oven the flesh mixes with the cheese, thickens it and gives it a slight pumpkin flavor.
Serves 6 to 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
1. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard. Scoop out the seeds and stringy pulp.
3. 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. 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.
Recipe Food Network Magazine