Pumpkin Queso from Al Frugoni
Once those first cool breezes break the hot summer air, we know Fall is oﬃcial and we think PUMPKINS!!! You have all heard of pumpkin spice but how about spicy pumpkin? This highly versatile and nutritious fruit will be the star of Al Frugoni's easy to make dip. Yes - surprise! The pumpkin is a fruit. So let's start some fires with some good fire wood and BBQGuys Rojo Rub.
SERVES 2-3 PREP 15 mins COOK 45 mins READY IN 1 hr
- One pie pumpkin
- BBQGuys x Spiceology Yucatán Rojo Rub
- BBQGuys x Spiceology Texas Rub
- Olive oil
- 1LB of ground beef
- 2 Jalapeños chopped into small square
- 1 Tomato cut into small squares
- 1/3 cup of heavy whipping cream
- 1/2 cup of shredded mozzarella cheese
- 1/2 cup of shredded cheddar cheese
- For the Chips:
- One cup of cooking oil
- ½ cup brown sugar
- Items You'll Need:
- Cast Iron Pan/Skillet
- Lump Charcoal
- Cut the pumpkin's top oﬀ enough to be able to spoon out the inside seeds and fibers.
- Sprinkle about 5-6 shakes of Yucatán rub inside the cleaned pumpkin and pour in about a tablespoon or so of olive oil to lightly coat the interior.
- Close up your pumpkin and place on some tin foil 6-8 inches away form the prepared coals. It should be turned 180 degrees after 30 minutes of cooking.
- Over medium heat on a cast iron season the ground beef with the Texas Rub. Add the jalapeños when beef is browned and sauté
- Take the pumpkin oﬀ the coals. It should be tender enough to be easily stabbed with a fork. Open the top and add the cheese, the tomato, cream, and the ground beef mix. Stir mixture with a spoon craping the sides of the interior of the pumpkin. Set aside.
- Heat up the cooking oil in a skillet. While it is heating up, take the tortillas and cut with a long knife horizontally and then vertically in the middle to create triangles. Place the tortillas in the very hot oil and cook on both sides until browned. Place them all on paper.
- Take a chip and scoop out of some of the pumpkin mix and adjust seasoning as necessary.