Chili Con Queso Fondue

Place a medium-size skillet over medium-high heat with two turns of the pan of EVOO, about two tablespoons. Add the onion, garlic, jalapeo and saut until the veggies are tender, 5-6 minutes.

If your fondue pot can be used on the stovetop, you can cook the veggies right in that!

While the vegetables are cooking, melt the butter in a medium-size skillet over medium-high heat. Add the flour and cook for about 1 minute. Whisk the chicken stock into the butter-flour mixture, add salt and freshly ground black pepper, and bring to a boil. Once boiling, reduce the heat to medium and cook until thickened, a couple of minutes.

Add the leftover meat to the gravy and cook until heated through. Mix in the shredded cheese and simmer until all of the cheese has melted, about 1 minute. Remove the cheesy gravy from the heat and keep warm.

When the veggies are tender, add the tomato sauce and chili powder and simmer until slightly thickened, 2-3 minutes.

Once the veggie mixture is cooked, remove the skillet from the heat and stir in the cheese gravy. Serve in a fondue pot and eat it up with your choice of dippers.