2 teaspoons olive oil
½ red onion, diced
½ red bell pepper, diced
1 garlic clove, minced
1½ tablespoons all-purpose flour
¼ cup unsalted chicken stock
2 cups butternut squash, roasted and pureed
2-3 chipotles chiles in adobo sauce, minced
2 teaspoons adobo sauce (optional)
3 ounces shredded fontina cheese or mozzarella cheese, divided
3 ounces shredded sharp cheddar cheese (about ¾ cup), divided
⅓ cup radishes, thinly sliced
¼ cup fresh cilantro leaves
4 green onions, thinly sliced
1 jalapeño pepper, thinly sliced
Heat oil in a medium cast-iron skillet over medium heat. Add red onion, bell pepper, and garlic and cook for 5-10 minutes until softened and onion is translucent. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotle, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces fontina cheese and 2 ounces cheddar cheese; cook 2 minutes or until smooth, constantly stirring until cheese melts.
Preheat broiler to high. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned, watch closely. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and enjoy!
Sponsor: Roth Living
