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Recipe courtesy Food Network Magazine
1 2-to-3-pound sugar pumpkin
8 ounces dried chorizo, diced
1 jalapeno pepper (remove seeds for less heat), chopped
1 4-ounce can chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons 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
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