Superbowl Beer Nachos

It’s a week before this year’s Super Bowl, and it’s also National Corn Chip Day! Getting you this recipe in week in advance, will give you a chance to get everything you need to make these for your Super Bowl festivities. You can vary your toppings from what we used.  A good mix of beer and cheese and chips in this one!

Ingredients:

 Beer-Nacho Cheese Ingredients:

• 1/2 pound of Monterey Jack cheese
• 1/2 pound of sharp yellow cheddar
• 1 cup of beer (I used Negra Modelo)
• 1/2 cup of whole milk
• 2 tablespoons of flour
• 2 tablespoons of unsalted butter

Nachos Ingredients:

• chorizo, cooked
• corn chips
• 1 bunch of green onions, thinly sliced
• 1/2 bunch of cilantro, chopped
• sliced pickled jalapenos
• 1 large avocado, sliced
• 1/2 can of refried black beans
• sour cream
• lime wedges

Directions:

• To make the beer nacho cheese, grate the cheese. Combine milk and beer in a small sauce pan and heat until warm, but not boiling. Melt the butter in a medium sauce pan over medium high heat. Once melted add the flour, one tablespoon at a time stirring constantly with a wood spoon until smooth and incorporated. Then add the warm beer-milk mixture 1/3 at a time, continuing stirring, until incorporated. Lower heat to medium low heat and add both cheeses.
• To assemble the nachos, preheat the oven to 375 with the rack positioned in the middle. Heat up the refried beans in a pan until warm and runny. I added a little water until I got a runnier consistency. Add 1/3 of chips and pour 1/3 of beans and 1/3 of cheese over the layer. Repeat until you use all the chips and cheese. Bake for 10 minutes until chips are toasted on the edges.
• Top with chorizo, pickled jalapeno slices, avocado, green onions and cilantro. Serve with lime wedges and top with a dollop of sour cream.

Thanks to  Karen at HonestlyYum for this recipe.