Pumpkin queso

Ingredients

• 1 small pumpkin (about 3 lbs), top cut off and seeds removed

• 1 cup shredded Reynaldo’s Queso Quesadilla

• 1 cup shredded Reynaldo’s Queso Oaxaca

• 1/3 cup heavy cream

• Salt, to taste

• Tortilla chips or bread, for dipping

Directions

1. Preheat oven to 375°F. Brush the inside of the pumpkin with oil and salt. Bake 45 minutes, or until just tender

2. Fill the pumpkin with both shredded cheeses and cream, season with more salt

3. Return to the oven and bake 25-30 minutes, until cheese is fully melted

4. Gently stir the melted cheese into the pumpkin flesh, being careful not to pierce the walls

5. Serve warm straight from the pumpkin with tortilla chips or bread for dipping