One 2-to- 3 pound sugar pumpkin
8 ounces dried chorizo, diced
1 jalapeno pepper (remove seeds for less heat), chopped
One 4- ounce can chopped green chilies
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoon 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
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.
Heat the chorizo in a medium pot over medium- high heat until the fat begins to render, about 5 minutes. Add the jalapeno, green chilies, cumin, and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium and stir in the cheese. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes. 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.