Canadians claim this popular dish for themselves—for appetizers, entrees and celebration platters. There are so many options! Replacing grated cheese with a cheese sauce makes nachos current and classy.
Chips: Yellow corn, blue corn, flour
Beans: Black, garbanzo, refried, kidney
Meat: Crumbled burger or chorizo, pulled pork
Toppers: Guacamole, sour cream, red or green onions, salsa, cherry tomatoes, charred tomatillos, cilantro
Heat: Jalapeños, serranos, roasted poblanos, radishes, hot sauce
LAGER CHEESE SAUCE
- ¼ cup vegetable oil
- 2 large yellow onions, minced
- 3 to 5 jalapeños (to taste), minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp cayenne pepper
- ⅓ cup all-purpose flour
- 2 cups half-and-half
- 12-ounce bottle lager-style beer
- 4 cups grated sharp Cheddar
- 4 cups grated Monterey Jack
- 3 tomatoes, chopped
- Coarse salt & freshly ground pepper
- Warm vegetable oil over medium-low heat in large saucepan. Add onion, jalapeños and spices; cook, stirring until onion is very soft, about 6 minutes. Add flour and cook until absorbed.
- Gradually whisk in beer. Simmer until beer reduces by one-third. Add half-and-half, whisking until thickened, about 5 minutes. Reduce heat to low and add cheeses. Cook, stirring until completely melted.
- Remove from heat and fold in tomatoes. Season to taste with salt and pepper. Keep warm until ready to ladle over nachos.
GOES WITH ...
Wine: Pinot Grigio
Beer: Lager or ale