Pickels Not Yo Nachos Food
CHEESY PICKLE NACHOS
Provided by Molly Yeh
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cheese sauce: In a medium saucepan over medium heat, melt the butter with the flour. Cook, whisking continuously, until the roux starts to smell toasty but has not taken on any color yet, about 5 minutes. Carefully whisk in the milk until there are no lumps. Add the beer, mustard powder, salt and nutmeg. Bring to a boil, whisking, then cook until thick enough to coat a spoon, 5 to 7 minutes. Add the grated cheese and cream cheese and whisk until melted. Turn the heat to very low and keep warm.
- For the cheesy pickle nachos: Score the brats and char in a grill pan heated over medium-high for a few minutes on each side or in a saute pan under the broiler. (This can also be done on the grill outside.) Remove from the heat and slice on a hard bias. Set aside and keep warm.
- Dump the bag of chips into a serving dish. Top with the warm cheese sauce, sliced brats, pickle chips and chopped dill. Drizzle on the sriracha and ranch dressing and serve immediately.
NACHOS WITH PICKLED JALAPENOS
Provided by Food Network Kitchen
Number Of Ingredients 12
Steps:
- PICKELED JALAPENOS: Bring to a boil. Reduce heat and let simmer for 15 minutes.
- NACHOS: In an ovenproof dish, layer chips, cheese, tomatoes, chili con carne. Broil about 4 minutes or until cheese is melted. Serve with sour cream, salsa, and chopped onions (optional).
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