Pepper-jack Tots Recipe

Cook bacon

Preheat the oven to 400°F (205°C). Line a small baking sheet with foil. Lay bacon strips in a single layer and bake 12–15 minutes until crisp. Remove to a paper towel-lined plate and let cool. When cool, chop or crumble bacon into small pieces. Reserve bacon fat if desired for extra flavor (optional).

Crisp tater tots

Increase oven to 425°F (220°C) (or preheat your air fryer to 400°F/200°C). Lightly oil a rimmed baking sheet or spray the air fryer basket with 1 tsp oil. Spread frozen tater tots in a single layer with space between them. Bake for 20–25 minutes, turning once halfway, until golden and crispy (air fryer: 12–15 minutes, shake halfway). Remove and season immediately with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F/95°C) while making the fondue.

Assemble

Place the warm tater tots on a serving platter or in a cast-iron skillet. Spoon or drizzle the warm pepper‑jack fondue over the tots (see fondue directions). Scatter bacon crumbles evenly over the cheesy tots and finish with chopped chives. Serve immediately so tots stay crisp and cheese is melty.

Make a roux: In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1 tbsp all-purpose flour and whisk continuously for 1 minute until the raw flour smell cooks out but it hasn't darkened (this keeps the fondue smooth).

Add milk and cream cheese: Gradually whisk in 1 cup whole milk, making sure there are no lumps. Add 2 tbsp softened cream cheese and continue whisking until the mixture is smooth and begins to thicken, about 2–3 minutes.

Melt the cheeses: Reduce heat to low. Add 1.5 cups grated pepper‑jack and 1/2 cup grated sharp cheddar (if using) in small handfuls, stirring or whisking after each addition until fully melted and smooth before adding more. Keep the heat low to prevent the cheese from seizing.

Season and finish: Stir in 1/2 tsp Dijon mustard, 1/2 tsp hot sauce, 1/4 tsp smoked paprika, 1/8 tsp black pepper and 1/4 tsp kosher salt. Taste and adjust seasoning or heat (add more hot sauce or a pinch of cayenne for extra spice). If the fondue is too thick, whisk in up to 1–2 tbsp additional milk to reach a pourable consistency.

Keep warm: Maintain the fondue over the lowest heat or transfer to a small warmed serving bowl. Stir occasionally — it should be smooth and pourable when spooned over the tots.