Classic Nachos

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


Serves: 8-12


  • 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


  1. 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.
  2. 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.
  3. Remove from heat and fold in tomatoes. Season to taste with salt and pepper. Keep warm until ready to ladle over nachos.


Wine: Pinot Grigio
Beer: Lager or ale