Old Bust Head Graffiti House Nachos

Recipe & Photos by Kaitlin Hill 

Easy to share and make in large volumes, nachos are the perfect party snack. My version is even better with homemade nacho cheese sauce that gets a boost of flavor from the addition of Old Bust Head’s Graffiti House West Coast IPA. Graffiti House’s notes of citrus cut the rich and creamy sauce while adding depth of flavor. And you can customize these nachos however you like. For toppings and mix-ins, I add ground beef, jalapeños, tomatoes, sour cream, and cilantro, but beans, diced onions, and olives would work, too. The only limit is your imagination!

Ingredients:

4 tablespoons of butter

¼ cup of flour

1 cup of milk, at room temperature

2/3 cup of Old Bust Head Graffiti House, at room temperature

½ teaspoon of salt

½ teaspoon of onion powder

½ teaspoon of garlic powder

¼ teaspoon of cayenne powder

1 teaspoon of Dijon mustard

½ teaspoon of soy sauce

3 cups of cheddar cheese, shredded

10 ounces of tortilla chips

Recommended toppings:

Cooked Ground Beef

Sour Cream

Sliced Jalapeños

Diced Tomatoes

Cilantro 

Directions: 

Measure out all of your ingredients.

Melt the butter in a medium sauce pot set over medium heat. Once the butter is melted whisk in the flour. 

Keep whisking the flour until it has dissolved and is a pale, blonde color. This will take about 2 minutes. 

Slowly pour the milk into the flour and butter mixture, while whisking constantly. Next add the beer. Cook over low heat for 2 – 3 minutes until the mixture is bubbling and thickened.

Turn the heat off and mix in the spices, mustard, and soy sauce. 

Using a spatula, fold in the cheese and mix until melted and fully combined. Set aside. 

To assemble the nachos, place a layer of chips on a baking tray or serving dish, top with desired toppings, and a third of the cheese sauce. Repeat the process twice more until all the chips, cheese sauce, and toppings are used up. Top with dollops of sour cream and a sprinkle of fresh cilantro leaves and serve immediately!