Nachos with Cheese Sauce

By lorik

Recipe adapted from Homer Murray, River Styx, Brooklyn, NY

Ingredients

• For the Chicken:
• 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
• For the Cheese Sauce:
• 8 ounces cheddar cheese, grated (3 cups grated)
• 1 teaspoon cornstarch
• 1 cup heavy cream
• 1/4 cup finely chopped pickled jalapeños
• 2 tablespoons hot sauce
• Kosher salt, to taste
• For the Crema:
• 1/2 cup sour cream
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• For the Nachos:
• 8 ounces tortilla chips
• 1/2 cup thinly sliced red radishes (5 radishes)
• 1/2 cup pickled jalapeños
• 1 cup packed cilantro leaves, on the stem
• 2 tablespoons finely chopped chives

Details

Servings 6
Preparation time 15mins
Cooking time 50mins
Adapted from tastingtable.com

Preparation

Step 1

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.