Easy Movie Nachos with Fontina Queso + Candied Jalapeños
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Easy Movie Nachos with Fontina Queso + Candied Jalapeños
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Bring something special to the table with this well-loved recipe.
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Ingredients
candied jalapeños
- 4 jalapeno pepper stems removed and sliced into rounds
- 1/4 cup apple cider vinegar
- 2 tablespoons water
- lime juice of 1
- 3/4 cups granulated sugar
queso
- 1 teaspoon olive oil
- 1 tablespoons onion diced; sweet variety
- 1 garlic minced or pressed, small clove
- 1 teaspoon flour
- 1/3 cup milk
- 8 ounces fontina cheese freshly grated
- salt a pinch
- black pepper a pinch
- tortilla chips I used organic yellow corn, a bunch
Instructions
- To prepare jalapeños, combine vinegar, water, lime juice and sugar in a small saucepan. Bring to a boil, whisking to dissolve the sugar then reduce to a simmer and cook until syrupy, about 3-4 minutes. Add the sliced peppers to the mixture, increasing the heat once more so it’s bubbling and cook for another 3-4 minutes, until peppers are wilting and no longer bright green. Remove the peppers with a slotted spoon and place in a refrigerater-safe jar or container. Simmer the syrup for another 2-3 minutes, then pour it over top of the peppers. Store in the fridge. You can make these ahead of time and pull them from the fridge when ready.
- If you’d like to properly can them or preserve them, you can find directions here.
queso
- For the queso, heat a small saucepan over medium heat and add oil. Add onions, jalapeno and garlic, cooking for 2-3 minutes or until vegetables are soft. Whisk in flour and let cook for a minute, then add in milk and fontina, stirring until melted.
- I like to spread the tortilla chips on a baking sheet and warm them in the oven for a few minutes. Immediately pour the cheese over nachos then cover with jalapeños.
Notes
- [jalapeños adapted from serious eats]
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