Pumpkin Fondue Nachos Recipe
- 2-3kg round edible pumpkin
- 1½ tbsp olive oil
- 250g Emmental, finely grated
- 200g mature Cheddar, finely grated
- 2 tbsp (20g) cornflour
- 125ml crème fraîche
- 100ml white wine
- ½ garlic clove, finely chopped
- 1 tbsp chipotle paste
- ½ tsp smoked paprika
- 400g pack lightly salted tortilla chips
- 2 spring onions, sliced
- 12 jalapeño slices, chopped
- 100g cherry tomatoes, chopped
- Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C. Cut the top off the pumpkin and scoop out the seeds and stringy pulp, reserving the seeds. Rub 1 tbsp oil over the pumpkin and inside the hollow, place on a baking sheet and top with the pumpkin lid. Roast for 1 hr or until tender.
- Mix the cheeses in a bowl with the cornflour. In a separate bowl, mix the crème fraîche, wine, garlic and chipotle sauce. Stir everything together, then tip into the pumpkin. Put the lid on and roast for 15 mins, then remove the lid and cook for another 15 mins or until bubbling and the cheese is fully melted.
- Meanwhile, mix the pumpkin seeds with the smoked paprika and remaining oil and tip onto the baking sheet next to the pumpkin for the last 5 mins of the cooking time to toast.
- Serve the pumpkin fondue with the tortilla chips for dipping, garnished with the toasted pumpkin seeds, spring onion, jalapeños and tomatoes.
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