It’s Week Three of my “Chopped Challenge Thursdays” and they have become the highlight of my week!
This weeks “Mystery Basket” includes jalapeños from Marin Marzolf (with the help of her husband Derek!), sharp cheddar cheese from Rafael Ocampo, Pumpkin from Erin Eddens and Nutmeg from Katie Elizabeth.
I was thrilled when I saw pumpkin and nutmeg on there! Two ingredients that go together like buffalo sauce and chicken, like nutella and chocolate chips, like peanut butter and jelly, you get the point, they’re a match made in heaven! They are also two perfect ingredients for Fall which I’ve incorporated into recipes in the past such as Pumpkin Hummus, Pumpkin Cupcakes, Pumpkin Bread and my favorite, Pumpkin Chili!
The pumpkin chili actually combines all of the “Mystery Basket” ingredients this week (when topped with cheddar cheese)! I really wanted to simply make it again because it’s that good! But of course I didn’t because “Chopped Challenge Thursdays” are all about being innovative and creating something new! I wanted to stick with some of the flavors in the chili but incorporate them into a new dish.
The final result of my “Chopped Challenge Thursday” Week Three: Chorizo Pumpkin Enchiladas
I incorporated the pumpkin, nutmeg and jalapenos into a spicy, creamy sauce and filled the enchiladas with a flavorful combination or chorizo, bell peppers and sharp cheddar. I topped them with a little more sharp cheddar and a few more sliced jalapeños!
- 1 tbsp olive oil
- 1/2 red onion (chopped)
- 1/2 green bell pepper (chopped)
- 12 oz pork chorizo
- 1/2 lb tomatoes (chopped)
- 15 oz pumpkin puree
- 2 cloves garlic (minced)
- 4 jalapeños (de-seeded and sliced)
- 1 8 oz can tomato sauce
- 1 4 oz can diced green chilies
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1/2 tsp cocoa powder
- 1/2 tsp dried oregano
- 6 flour tortillas
- 2 cups sharp cheddar cheese
- green onions
- sour cream
Start by adding the olive oil to a skillet. Once warm, add the onions and bell peppers. Cook for 5-7 minutes then add the chorizo.
While the mixture is cooking begin preparing the sauce.
Start by adding the chopped tomato to a blender or food processor. Next add the pumpkin puree, garlic and 2 sliced jalapeños.
Blend well, then add the tomato sauce and green chilies.
Blend again, then add the cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg.
Then, you guessed it, blend again!
At this point you should have a thick, creamy sauce with a little kick behind it!
The chorizo should be cooked through at this time and the enchilada assembly process can officially begin!
Get everything lined up and ready to go as your hands are going to start getting messy!
Start by lying one tortilla in the mound of sauce amazingness, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.
These enchiladas are not for the “weak-of-sauce” basically meaning if you don’t like sauce, get outa’ here!
The sauce is actually the star of the dish, it’s used as part of the filling and not just as a light layering of moisture so you want to make sure you get plenty in there!
Next, spoon a small amount of chorizo mixture into the middle and top with a sprinkle of cheddar cheese, then roll.
Repeat the above 5 more times.
Now take the rest of that sauce you see over there and pile it on top!
I wasn’t kidding about the sauciness of this dish!
Now top the enchiladas with the remaining cheddar cheese.
Place in the oven at 350° for 15-20 minutes.
Remove from the oven and top that cheesy, saucy deliciousness with the 2 additional sliced jalapeños!
Carefully scoop out the first enchilada.
Now top with the optional-ly amazing ingredients if you would like 😉
I highly recommend the avocado and sour cream. They add a light coolness on top of this creamy, spicy dish!
Now you know what time it is… time to dig in!
♣ Vegetarian Option: This recipe could easily be made vegetarian in a number of way:
- Substitute the pork chorizo with soy chorizo.
- Omit the chorizo and fill with extra cheese and pumpkin sauce.
- Sauté up some additional veggies with the bell pepper and onion to fill the inside.
As I said, the sauce is the star of the dish, not the meat inside, so making this vegetarian would be easy and just as yummy!
I’ll admit, I actually ran out of the chorizo mix, so I simply filled one with extra sauce and cheese and it was delicious!
♦ Gluten Free Option: Substitute corn tortillas for flour tortillas to make this recipe gluten-free.