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Easy Movie Nachos with Fontina Queso + Candied Jalapeños
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
  1. 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.
  2. If you’d like to properly can them or preserve them, you can find directions here.
  1. 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.
  2. 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.
[jalapeños adapted from serious eats]

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