Nachos with Chorizo and Beer-Infused Cheddar Sauce

Servings: 4 to 6
Prep time: 20 min
Cook time: 20 min

Ingredients

Nachos

• 1 bag (300 g) of corn chips
• 300 g chorizo, crumbled
• 15 ml vegetable oil
• 1 red bell pepper, finely diced
• 1 small red onion, chopped
• 250 ml corn kernels
• 250 ml black beans, rinsed and drained
• 250 ml shredded mozzarella
• 125 ml shredded sharp cheddar

Beer-Cheddar Sauce

• 30 ml butter
• 30 ml flour
• 250 ml light beer
• 250 ml milk
• 375 ml grated sharp cheddar
• 125 ml cream cheese
• 5 ml smoked paprika
• 5 ml mustard powder
• Salt and pepper to taste

Toppings

• 1 jalapeño, sliced
• 2 green onions, thinly sliced
• 125 ml chopped fresh cilantro
• 125 ml sour cream
• Salsa, to taste

Preparation

1. Preheat the oven to 220 °C (425 °F).
2. In a skillet over medium-high heat with the oil, cook the chorizo for 5 to 6 minutes, breaking it up as you go.
3. Add the bell pepper and onion, then continue cooking for 3 to 4 minutes. 
4. Stir in the corn and black beans, then set aside.
5. In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
6. Gradually pour in the beer, followed by the milk, whisking constantly until the sauce thickens.
7. Stir in the cheddar and cream cheese. Mix until the sauce is smooth. Add the smoked paprika, mustard powder, salt, and pepper.
8. Spread the chips on a large baking sheet or in an ovenproof dish. Top with the chorizo mixture, mozzarella, and cheddar.
9. Bake for 8 to 10 minutes, until the cheeses are melted.
10. Remove from the oven and generously top with the beer-cheddar sauce.
11. Garnish with jalapeños, green onions, cilantro, sour cream, and salsa before serving.