Puking Pumpkin Nachos

Directions

1. Slice off the pumpkin's top. Scoop out seeds and fibers with a spoon or fork. Trim some flesh near the rim without widening the opening beyond the lid. Cut a mouth shape on the front. Put aside.
2. Heat 2 tablespoons butter in a skillet over medium-high. Cook the chopped onion, jalapeño, and bell pepper until softened. Add diced tomatoes and cook about 5 minutes until liquid reduces. Season with salt and pepper. Transfer veggies to a bowl, then wipe skillet clean.
3. In the same skillet, melt the remaining 1/2 cup butter. When almost fully melted, add 1/4 cup flour. Stir until golden. Add 1/4 cup of the heavy cream, stir until smooth, then add the rest and mix well.
4. Add American, mozzarella, and pepperjack cheeses to the roux, then pour in 1 cup milk. Simmer for 1-2 minutes to begin softening, then stir continuously for 10-15 minutes until fully melted and combined. Keep warm until serving.
5. Stir the cooked vegetables into the cheese mixture. To serve, set the pumpkin on a platter surrounded by shredded chicken, tortilla chips, pretzels, and other dippable items. Carefully pour the cheese into the pumpkin's top opening, letting it spill out through the carved mouth for a spooky effect. Replace the lid to retain warmth and gooeyness. Happy Halloween!