Cheesy Beer Nachos
Here at Devil’s Peak, we like to incorporate beer into our cooking at any possible juncture. Especially when it involved cheese . . . and nachos.
While an IPA in a cheesy beer nachos sauce might sound a bit odd at first, we can assure you the end product is nothing short of mind blowing.
And what better beer to use than the award-winning King’s Blockhouse IPA?
Check out the video above for detailed instructions!
– 1 tablespoon canola oil
– 1 small green jalapenos, thinly sliced, plus more for garnish (optional)
– 2 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 1 cup beer (ale or darker beer)
– 1 teaspoon dry mustard
– Dash of tabasco sauce
– 3 ounces plain cream cheese, softened
– ½ cup milk
– 6 ounces white cheddar cheese, grated
– Kosher salt and freshly ground black pepper
– Nacho chips
– Heat the canola oil in a medium sauce pot over medium heat.
– Add the jalapeños and garlic; cook until tender, stirring occasionally, about 4 minutes; make sure the garlic doesn’t burn.
– Stir in the butter and melt.
– Add the flour and stir to incorporate into the oil and butter; cook for 2 minutes, stirring.
– Whisk in the beer and bring to a boil. Add the mustard and tabasco sauce and stir.
– Add the cream cheese and milk and stir until the cream cheese has melted.
– Stir in the cheddar cheese until it has melted and forms a smooth sauce.
– Season with salt and pepper to taste. Serve with nachos and fresh jalapeños.