Easy Movie Nachos with Fontina Queso + Candied Jalapeños.
I’m working on a fun project with Pavan Liqueur (uh, is the bottle not the most gorgeous thing you’ve ever seen?) – sharing a few super simple, classic movie-time snacks to pair with their signature cocktails. Pavan is this delicious liqueur made with muscat grapes and orange blossom and basically has my name written all over it. The day I got a bottle, it was definitely tasted on the rocks. But it’s even better INSIDE some fab cocktails… and they are incredibly pretty too. This is all in preparation for the Nantucket film festival at the end of June – where we will be serving said fun snacks with cocktails and watching some vintage French films.
I know. !!!
I obviously had to go with the margarita first (which has a touch of grapefruit in it, gah) and since Pavan pairs well with cheese… old school nachos it is. The days where the jalapeños were piled high on those boxes of nachos – and subsequently freaking me the heck out – were burned into my brain, but I thought candied jalapeños were so much better. They totally are.
These nachos may be anything but fancy, but with the sweet peppers and homemade queso you don’t need anything else. (okay, maybe bacon.) For once, I’m okay with simple.
Easy Movie Nachos with Fontina Queso + Candied Jalapeños
- 4 jalapeño peppers, stems removed and sliced into rounds
- 1/4 cup apple cider vinegar
- 2 tablespoons water
- the juice of 1 lime
- 3/4 cups granulated sugar
- 1 teaspoon olive oil
- 1 tablespoons diced sweet onion
- 1 small garlic clove, minced or pressed
- 1 teaspoon flour
- 1/3 cup milk
- 8 ounces fontina cheese, freshly grated
- a pinch of salt + pepper
- a bunch of your favorite tortilla chips, I used organic yellow corn
- 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.
- 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.
That cheese… oomph.