Recipe: Homer Murray's Nachos With Cheese Sauce
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
6 to 8 servings
Ingredients
  • 2 boneless, skinless chicken breasts
  • One 12-ounce bottle dark beer (such as Negra Modelo)
  • 2 ancho chiles, stemmed and seeded
  • 2 teaspoons kosher salt
  • 8 ounces cheddar cheese, grated (3 cups grated)
  • 1 teaspoon cornstarch
  • 1 cup heavy cream
  • ¼ cup finely chopped pickled jalapeños
  • 2 tablespoons hot sauce
  • Kosher salt, to taste
  • ½ cup sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 8 ounces tortilla chips
  • ½ cup thinly sliced red radishes (5 radishes)
  • ½ cup pickled jalapeños
  • 1 cup packed cilantro leaves, on the stem
  • 2 tablespoons finely chopped chives
Directions
  1. Make the chicken: In a small saucepan, combine the chicken, beer, chiles and salt. Place the pan over medium-high heat and simmer until cooked through, 10 minutes. Remove from the heat and let the chicken cool in the liquid before shredding.
  2. Meanwhile, make the cheese sauce: In a small bowl, toss the cheese and cornstarch. Transfer to a medium saucepan and add the cream, jalapeños and hot sauce. Cook over medium heat, stirring constantly, until the cheese has melted and a thick sauce has formed, 10 minutes. Adjust the seasoning, reduce the heat to low and keep warm.
  3. Make the crema: In a small mixing bowl, whisk together the sour cream, mayonnaise and lime juice. Season with salt and set aside.
  4. Assemble the nachos: Place the tortilla chips on a parchment-lined rimmed sheet tray. Top with the shredded chicken and pour the cheese sauce over it. Garnish with the crema, radishes, pickled jalapeños, cilantro leaves and chives. Serve.