Snack time!
I’m collaborating on a playful project with Pavan Liqueur — the bottle alone is beautiful — to share a few classic, simple movie-night snacks that pair perfectly with their signature cocktails. Pavan is a floral, citrusy liqueur made from muscat grapes and orange blossom; it’s delightful neat but truly shines in cocktails. I tasted it on the rocks when my bottle arrived, and then I started experimenting with cocktail pairings and snacks in preparation for the Nantucket Film Festival at the end of June, where we’ll be serving small bites and sipping cocktails while watching vintage French films.
To start, I went with a margarita that includes a hint of grapefruit — it’s bright and refreshing — and since Pavan pairs beautifully with cheese, I landed on old-school nachos. I remember the nacho days when pickled jalapeños came in large, overwhelming piles straight from the box. This time I opted for candied jalapeños, which are sweeter, milder and much more nuanced.
These nachos keep things simple but satisfying. The combination of sweet peppers and homemade fontina queso is all you really need (though bacon would make everything more indulgent). For once, I’m perfectly happy with uncomplicated, delicious snacks.
Easy Movie Nachos with Fontina Queso + Candied Jalapeños
Yield:
2
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Ingredients
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
Queso
-
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
Instructions
-
To prepare the jalapeños: combine the apple cider vinegar, water, lime juice and sugar in a small saucepan. Bring the mixture to a boil, whisking to dissolve the sugar, then reduce to a simmer and cook until slightly syrupy, about 3–4 minutes. Add the sliced jalapeños, increase the heat so the mixture bubbles, and simmer another 3–4 minutes until the peppers soften and lose their bright green color. Remove the peppers with a slotted spoon and place them in a refrigerator-safe jar or container. Simmer the syrup for 2–3 more minutes, then pour it over the peppers. Store in the refrigerator. These can be made ahead and kept chilled until needed.
-
If you prefer to preserve them properly, follow standard canning or preserving guidelines.
Queso
-
For the queso, heat a small saucepan over medium heat and add the olive oil. Sauté the diced onion, a bit of jalapeño if you like extra heat, and the garlic for 2–3 minutes until softened. Whisk in the flour and cook for a minute to remove the raw taste, then gradually add the milk and stir until smooth. Add the grated fontina and stir until melted and silky. Season with a pinch of salt and pepper to taste.
-
Spread the tortilla chips on a baking sheet and warm them briefly in a hot oven if desired. Pour the hot queso over the chips and top with candied jalapeños. Serve immediately.
Notes
Appetizer
American
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I appreciate you so much!
That cheese… oomph.