Beer and Brats Nachos Recipe

Beer and Brats Nachos Recipe photo by Taste of Home

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Head to the Midwest for the big game with a platter full of these crunchy snacks enlivened with a beer-enhanced cheese sauce. —Kelly Boe, Whiteland, Indiana

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Beer and Brats Nachos Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

20 10 30

Ingredients

1 package (14 ounces) fully cooked smoked bratwurst links, sliced
2-1/4 cups frozen pepper and onion stir-fry blend
3 cups (12 ounces) shredded cheddar cheese
2-1/2 teaspoons all-purpose flour
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
3/4 cup beer or beef broth
12 cups tortilla chips

Directions

In a large skillet, saute bratwurst for 1 minute. Add stir-fry blend; cook 3-5 minutes longer or until vegetables are tender. Set aside and keep warm.
In a large bowl, combine cheese and flour. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in beer; heat over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
Arrange tortilla chips on a large serving platter. Spoon cheese mixture over chips. Top with bratwurst mixture. Serve immediately. Yield: 12 servings.

Nutritional Facts 1 serving equals 348 calories, 24 g fat (10 g saturated fat), 54 mg cholesterol, 544 mg sodium, 20 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Beer and Brats Nachos in Taste of Home October 2011, p27

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.