| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 13- to 16-ounce bag white corn tortilla chips
- 2 dill pickle spears, chopped
- 1 whole pickled jalapeno (or 8 to 10 slices), chopped
- 1 fresh red jalapeno, or other in-season red hot chile pepper, seeded and chopped
- 10 ounces lager
- 1 teaspoon all-purpose meat seasoning blend, preferably Goya Adobo
- 8 ounces shredded Monterey-Pepper Jack cheese blend
- 8 ounces shredded Swiss cheese
- 1/2 cup lager
- 1/4 cup yellow mustard
- Freshly ground black pepper
- 8 ounces deli ham, sliced paper thin, then gently chopped or torn
- 8 ounces cooked deli pork roast, sliced paper thin, then gently chopped or torn
Instructions
- For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F.
- Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes.
- For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside.
- For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm.
- For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes.
- Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 591 |
| Total Fat | 33 g |
| Saturated Fat | 14 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 29 g |
| Cholesterol | 85 mg |
| Sodium | 856 mg |
Reviews
So yummy!
EXPLICIT! I just watched the show and Sunny gave explicit instructions about the cheese sauce. Be sure to use only PACKAGED CHEESE. The kind WITH the anti-caking ingredients, Everyone loves the flavor, The reviewers only complaint has been the cheese sauce lumping up. Maybe this will help!
This is our new Super Bowl tradition along with fried pickles. We made these last year and thought it was amazing!
Great flavor !!
But Cheese Sauce never came together.
Will make again. Llked the taste.
But Cheese Sauce never came together.
Will make again. Llked the taste.
The consistency of this cheese is everything you do not want in a nacho. Even when whisking it in the pan with the beer, it didn’t combine well, and it began to harden. Once it hit the chips, forget about it. I’ve never left such a terrible review for a food network recipe. The concept is good for this one, but the cheese needs a major overhaul.
Overall, this was very good and even the non-cuban sandwich lovers liked these nachos. We did have trouble with the cheese. It didn’t sauce as much as lump. And once it hit the chips and meet it hardened. We found that microwaving it after putting it on the chips did help. All in all a good tasting meal!
Really good!
We made these for game day and they were a hit with everyone! No matter who you are or where you are from these Nachos are amazing!
Hey Sunny! Love your recipes, love The Kitchen! Your nachos look like they would be outrageously delicious, but I feel that I must pass along something to you. When introducing the recipe, you mentioned Miami, and then talked about the ingredients that make up the filling of a traditional Cuban sandwich. The Cuban sandwich originated in Tampa, not Miami. It was born in Tampa in the 1800s. What many people do not know is that the traditional ingredients placed inside of any other bread except for authentic Cuban bread is not a Cuban sandwich. It is the Cuban bread that makes the sandwich authentic. We Tampa natives are very proud and proprietary of our hometown sandwich. Your nachos being called Cubano are perfectly fine, since you have created a fusion using the traditional filling ingredients of a Cuban sandwich and nachos of southwestern cuisine.Just please, please, next time a Cuban sandwich is referenced on your awesome show, mention Tampa, not Miami.