Gallon Of Nachos Recipe

cut chips

Stack tortillas and cut into 6 or 8 wedges each (to yield about 40 pieces). Pat dry any excess moisture.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry tortillas in batches 6–8 wedges at a time until crisp and pale golden, about 1–2 minutes, flipping once. Use a slotted spoon to transfer to a paper-towel-lined tray.

While still warm, sprinkle fine salt evenly over chips. Let cool completely; set aside in a large shallow serving container (a shallow galvanized pan or large baking sheet works for a 'gallon' presentation).

In a medium saucepan over medium heat, melt unsalted butter. Whisk in flour to form a roux and cook for 1–2 minutes, stirring, until lightly golden.

Slowly whisk in milk and beer until smooth. Bring to a gentle simmer, whisking constantly, and cook until thickened, about 3–4 minutes.

Reduce heat to low and gradually whisk in shredded cheddar and monterey jack, a handful at a time, until fully melted and smooth. Stir in dijon mustard, hot sauce, kosher salt, and black pepper. Keep warm over very low heat, stirring occasionally to prevent skin forming.

In a skillet over medium heat, cook bacon until crisp, about 8 minutes. Remove bacon to a paper towel, reserve 1–2 tbsp bacon fat in skillet and crumble the cooled bacon; set aside.

Add chopped onion to the bacon fat and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in drained black beans, tomato paste, brown sugar, cumin, and smoked paprika. Cook 1–2 minutes to toast spices.

Add bourbon (careful if flame) and scrape up any browned bits. Pour in stock and simmer gently for 6–8 minutes to meld flavors and reduce slightly.

If you prefer a saucier consistency, mash 1/3 of the beans against the side of the pan with a spoon. Stir in lime juice, crumbled bacon, kosher salt, and black pepper. Keep warm until assembly.

Combine diced tomatoes, red onion, minced jalapeno, chopped cilantro, lime juice, and kosher salt in a bowl. Taste and adjust salt or lime. Chill briefly to allow flavors to marry, at least 15 minutes.

Heat a medium saucepan over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and most moisture evaporates, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tbsp for flavor.

Add chopped onion and garlic; cook until softened, 3–4 minutes. Stir in chili powder and cumin and cook 30–60 seconds to bloom the spices.

Add tomato sauce and beef stock. Bring to a simmer and cook 8–10 minutes. If a thicker gravy is desired, mix cornstarch with water to make a smooth slurry and whisk into the simmering chili, cooking 1–2 minutes until thickened. Season with salt and pepper. Keep warm for assembly.

Whisk together sour cream, lime zest, lime juice, and salt until smooth. Chill until ready to serve.

Arrange warm tortilla chips in a large shallow serving pan or tray in an even layer. Spoon or ladle Pelican beer cheese over chips in an even drizzle, covering many chips but leaving some exposed for crunch.

Evenly distribute bourbon n' bacon black beans over the cheesy chips, followed by spoonfuls of chili gravy in a few spots to add meaty sauciness.

Scatter shredded cheddar-jack cheese over the entire pan so it melts slightly from the warm cheese and gravy.

Top with generous spoonfuls of pico de gallo across the nachos, then sprinkle diced red onion, crumbled bacon (reserved), and thinly sliced fresh jalapeno for heat.

Drizzle lime crema in a zigzag or dollop pattern and sprinkle chopped cilantro. Serve with house-made salsa on the side and lime wedges. Offer sour cream, or optional chicken/pulled pork additions if desired.

To keep texture best: assemble just before serving so chips remain crisp under toppings. Leftovers can be reheated briefly in a 350°F oven for 8–10 minutes but chips will soften.