Nacho Cheese Fondue Sharer Recipe

Make roux and base

In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes until bubbly and slightly golden (roux). Slowly whisk in 1 cup whole milk until smooth and slightly thickened, about 2–3 minutes.

Melt cheeses

Reduce heat to low. Add the 4 oz softened cream cheese and whisk until incorporated. Gradually add shredded cheddar and monterey jack, a handful at a time, stirring constantly until fully melted and smooth. Keep the mixture on very low heat to avoid graininess.

Season and combine

Stir in drained diced tomatoes with green chilies, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. If the fondue is too thick, whisk in up to 2–4 tbs warm milk to reach desired dip consistency.

Finish

Transfer fondue to a warmed serving bowl or small fondue pot. Top with pickled jalapeño slices and scatter chopped cilantro if using. Keep warm on a low flame or heating element while serving.

Prepare red pepper sticks by cutting 2 red bell peppers into 1/2-inch wide sticks. Toss with 1 tsp fresh lime juice and 1/4 tsp salt. Arrange on a platter with 6 oz tortilla chips. Keep at room temperature until serving.

Coat chicken

In a bowl, combine 1/2 cup flour, 2 tbs cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss 2 cups cooked shredded chicken in the dry mix until pieces are evenly coated.

Shallow fry

Heat 1/2 cup neutral oil in a 10-inch skillet over medium-high heat until shimmering (about 350°F / 175°C). Add coated chicken in a single layer, working in batches if needed, and cook 2–3 minutes per side until golden and crisp. Remove to a paper-towel-lined tray to drain and keep warm in a 200°F oven while finishing other batches.

Preheat oven to 400°F (200°C). Brush both sides of each flatbread with 1/2 tbs olive oil and sprinkle lightly with sea salt. Place on a baking sheet and bake 6–8 minutes until warmed and slightly crisp at the edges. Cut into strips or wedges for dipping.

Bake frozen tater bites according to package instructions (typically 20–25 minutes at 425°F), shaking the pan halfway. Season with 1/4 tsp salt immediately after baking. Keep warm until serving.