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Pumpkin Nachos
Category	Pumpkins
Special story or information about your recipe:	Here's a great new recipe I came up with!
Measurements and ingredients:	Tortilla chips, preferably white or blue corn, 1 medium pumpkin, halved and seeds removed, 8 oz of your favorite bulk sausage, 1 small onion, diced medium, 6 oz queso fresco, 1 bunch of cilantro
Instructions:	1. Bake the pumpkin at 350 until it is soft. Allow it to cool then scrape the pumpkin from the shell. 2. Meanwhile, brown the sausage. Reserve. Cook the onions in a tablespoon of the sausage fat until they just start to brown. 3. Arrange the chips on a oven-proof platter. Spread the pumpkin over the chips. (If it is too thick, thin it with a little heavy cream.) Sprinkle on the onions, the sausage and then the cheese. 4. Place under the broiler until the cheese melts. Allow to cool slightly then add the cilantro. For a vegetarian version: Omit the sausage and add 1 15 oz can of black beans, drained and rinsed and 1/2 cup of thawed frozen corn.
Serves how many:	4-6
Submitted by:	Joe Mielke
City:	Kingsley
State:	Michigan
Zip:	49684
County:	Grand Traverse
Phone:	231-941-6584
Email:	joem@mlui.org

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