Nachos with Beer Cheese Sauce and Steak
Chef Alex Sadowsky
Twin Peaks
These loaded nachos are a meal in themselves, piled with cheese sauce, smashed avocados, crema, pico de gallo, salsa verde and grilled steak. At Twin Peaks, chef Alex Sadowsky creates a quick queso by heating a beer-flavored sharp cheddar cheese spread with milk until smooth. The spread melts easily without curdling. For vegetarian nachos, omit the steak.
Ingredients
Beer cheese sauce
4 cups beer cheese spread
1 cup whole milk
Avocado smash
6 ripe avocados, pitted and diced
2 cups pico de gallo
2 tsp. kosher salt
2 tsp. ground black pepper
Beer crema
2 cups sour cream
3 tbsp. dry ranch seasoning
¼ cup beer
2 tsp. ground black pepper
Pico de gallo
6 cups diced Roma tomatoes (1/4-in dice)
2 cups diced white onions (1/4-in dice)
1 cup cilantro chiffonade
½ cup diced jalapenos (1/4-in dice)
¼ cup fresh lime juice
1 tbsp. kosher salt
1 tsp. ground white pepper
Salsa verde
2 lb. Roma tomatoes
2 lb. fresh tomatillos, husk removed
2 lb. jalapenos, stems removed
½ lb. serrano chilies
½ cup chopped garlic
½ white onion, peeled
¼ cup kosher salt
½ cup fresh lime juice
4 bunches cilantro
Nachos
8 oz. tortilla chips, fresh fried
1 cup cooked black beans
8 oz. shredded cheddar cheese
½ cup beer cheese sauce (recipe above)
6 oz. grilled sliced steak, hot
¼ cup pickled jalapenos
½ cup pico de gallo (recipe above)
¼ cup beer crema (recipe above)
1 tsp. cilantro chiffonade
½ cup avocado smash (recipe above)
½ cup warm salsa verde (recipe above)
Steps
1. For beer cheese sauce, whisk cheese spread and milk in large saucepan. Over medium-low heat, heat to 150 F., stirring until blended and smooth. Hold hot for service.
2. For avocado smash, in large stainless steel bowl, combine avocados, pico de gallo, salt and pepper. Using gloved hands, mix and gently smash, leaving chunky. Cover surface directly with plastic wrap and refrigerate until service.
3. For beer crema, in large stainless steel bowl, combine sour cream, ranch seasoning, beer and pepper. Whisk until thoroughly mixed. Cover and refrigerate.
4. For pico de gallo, in large stainless steel bowl, combine tomatoes, onions, cilantro, jalapenos, lime juice, salt and pepper. With gloved hands mix thoroughly. Cover and refrigerate.
5. For salsa verde, in large stockpot, combine tomatoes, tomatillos, jalapenos, serranos, garlic and onion with enough water to cover by one inch. Over high heat, bring to a boil. Reduce heat to medium-high and cook 20 minutes, until all ingredients are tender.
6. Drain water and reserve ½ cup liquid. Place cooked vegetables in large container of food processor; add salt, lime juice, cilantro and reserved ½ cup liquid; cover and process 1 minute or until smooth. Cover and refrigerate.
7. For nachos, per serving, spread 4 ounces tortilla chips evenly on sheet tray. Top with ½ cup beans and 4 ounces cheddar, evenly covering chips. Ladle ¼ cup beer cheese sauce over chips, covering fully. Place sheet tray under salamander or cheese melter at high heat; cook 2 minutes or until golden brown and cheese is thoroughly melted.
8. Spread another 4-ounce layer of tortilla chips evenly over melted cheese; top evenly with ½ cup beans, 4 ounces cheddar and ¼ cup beer cheese sauce. Place under salamander or cheese melter; heat at high heat for 2 minutes or until golden brown and cheese is thoroughly melted.
9. Top nachos with hot steak slices, pickled jalapenos and pico de gallo. Drizzle beer crema in zig-zag pattern from corner to corner; evenly sprinkle cilantro on top.
10. To serve, fill a separate small skillet with ½ cup avocado smash. Fill a cup with ½ cup warm salsa verde. Serve nachos immediately, with avocado smash and salsa verde on the side.
Photo courtesy of Merkts Craft Beer Cheese Spread