Badger Common’Tater October 2015 Issue

Ali’s Kitchen

by Ali Carter, WPVGA Auxiliary Member

It’s football season. While I openly admit I may not be the biggest fan of the game, what does excite me are the tailgate parties and the gathering of friends and family to watch the games. These things always involve delicious appetizers and fun foods, and THAT is something of which I am a big fan!

This Potato Nacho with Beer Cheese Sauce recipe is perfect for just such a gathering and will please all of your football fans. There are a number of steps to this recipe but I promise you that everything
comes together easily and the results are amazing.

When I presented these nachos to my husband Mike, he described them as being “full of robust flavor.” They are exactly that…crispy potato, spicy chorizo, cool mashed avocado, lime and the snappy heat of the jalapenos, all covered in beer cheese sauce!

There is a lot going on in this dish and it all melds into one fabulous flavor.

Preheat the oven to 400 degrees. Spread your potato slices onto a baking sheet lined with parchment paper, drizzle with olive oil and season them with the salt, pepper and cayenne.

Bake the potato slices for about 10 minutes, flip them and then place back into the oven for an additional 10 to 15 minutes until they are golden brown and slightly crispy.

While the potatoes are crisping in the oven, cook the chorizo sausage and onion in a pan over medium-high heat for about 10 minutes until the sausage is browned and the onions are tender. Add the garlic and continue to cook for another minute. Remove the pan from the heat and set aside.

Now, for the cheese sauce.

This sauce has an incredible depth due to the malty sweetness of the beer. Today, we chose to use a Milwaukee beer, Sprecher’s Black Bavarian, but feel free to use any dark beer you prefer.

This cheese sauce starts with a basic roux by melting the butter in a pan over medium heat for three minutes until it is bubbling and turns a light golden brown. Add the flour and continue to cook for another 2 to 3 minutes. Add the beer, mustard and Worcestershire sauce. Stir continuously until it thickens. This should take just a few minutes. Toss the cheese into the sauce and stir until melted. Keep the pan on low heat to ensure the cheese sauce remains warm while you prep the toppings.

Once your potatoes are out of the oven, your chorizo is browned and ready and your cheese sauce is warming, it is time to assemble the nacho toppings.

Mash the avocado with a dash of salt and sprinkle on a good squeeze of lime juice. Dice the green onions, tomatoes and jalapeno.

Assemble the nachos by placing the potato slices on the serving dish, top with the chorizo, tomatoes, green onion, jalapeno, avocado, the cheese sauce and cilantro.

Serve these nachos at your next game day party and you’ll be sure to fuel all of your guests for the return of football season!

Enjoy!

ALI’S RECIPE

Potato Nacho
with Beer Cheese Sauce

POTATO CHIPS:

2 pounds potatoes, sliced into 1/4 inch slices

1-tablespoon olive oil

Salt, pepper, cayenne to taste

SAUSAGE:

1-pound chorizo sausage, casings removed

1 onion, diced

2 teaspoons chopped garlic

BEER CHEESE SAUCE:

1-tablespoon butter

1 1/2 tablespoons flour

1-cup Sprecher Black Bavarian beer (or any dark beer you prefer)

1-tablespoon Dijon mustard

1-teaspoon Worcestershire sauce

2 cups shredded cheddar

TOPPINGS:

1 cup tomato, diced

1/4 cup cilantro, chopped

3 green onions, chopped

1 jalapeno, sliced

1 large avocado, mashed with 1 tablespoon lime juice and seasoned with salt

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