Fiesta Recipe

prepare chips

Spread 6 cups of tortilla chips in a large oven-safe platter or divide among 4 individual plates. If you prefer chips crisper or warmed, preheat oven to 325°F (160°C) and warm chips for 5 minutes while you make the cheese sauce.

make salsa

In a medium bowl combine 2 cups diced tomatoes, 1/4 cup finely diced white onion, 1/4 cup chopped cilantro and 1 minced jalapeño. Add 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Stir to combine and adjust salt or lime to taste. Let sit at room temperature for at least 10 minutes to allow flavors to meld (can be made up to 2 hours ahead and refrigerated).

mix thickener

In a small bowl whisk together 1 tablespoon cornstarch and 1 teaspoon all-purpose flour with about 2 tablespoons of the 1 cup whole milk to form a smooth slurry.

heat milk and beer

In a medium saucepan over medium heat combine the remaining milk and 1 cup Sam Adams Boston Lager®. Warm gently until steam appears but do not boil (about 3–4 minutes).

thicken

Slowly whisk the cornstarch-milk slurry into the warm milk-beer mixture. Continue to whisk and cook for 1–2 minutes until the mixture begins to thicken slightly.

add seasonings

Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt. Taste and adjust seasoning carefully (the cheese will add salt).

melt cheese

Reduce heat to low. Gradually add 1 cup grated aged cheddar and 1 cup grated Emmenthaler, a small handful at a time, whisking or stirring constantly until melted and smooth. Keep sauce over very low heat; do not boil or it may separate. If sauce becomes too thick, whisk in up to 2 tablespoons additional milk to reach desired pourable consistency.

finish

Once smooth and glossy, remove the cheese sauce from heat and keep warm. If necessary, transfer to a small insulated container to prevent cooling while assembling.

assemble nachos

Pour or spoon the warm cheese sauce evenly over the prepared chips, making sure to cover most chips. Spoon 3/4 of the housemade salsa over the sauced chips, leaving some salsa to finish on top.

add toppings

Scatter 1/4 cup pickled jalapeño slices, 1/2 cup diced avocado, 1/4 cup chopped scallions and 1/4 cup crumbled cotija (if using) over the plated nachos.

serve

Top with remaining housemade salsa and serve immediately while the cheese is warm and gooey. Provide additional lime wedges and extra pickled jalapeños at the table. Leftovers can be refrigerated up to 2 days; reheat gently in a 300°F (150°C) oven until warmed through.