Nachos with Mexican Style Beer Stewed Chicken
If you love nachos, I’d suggest trying this recipe. Whether you have any left over Mexican Style Beer Stewed Chicken or you make a fresh batch just for these nachos, the results are amazing. Nachos with Mexican Style Beer Stewed Chicken is layers and layers of flavor. To build off the shredded chicken, Malt Pickled Onions add a bright acid, to cut the richness of the melted cheeses, along with pickled jalapeno peppers, bringing some spice and heat. A rich Avocado Cilantro IPA Aioli adds an herbaceous balance, along with an IPA Sour Cream Sauce bringing tang and bitterness, while Eat Beer Hot Sauce | Nor Cal Mole brings more heat and Mexican Umami.
This easy recipe will reward your audience with a tasty appetizer, afternoon snack with some cold brews or become a game menu staple.
Another version of nachoes can be found here: Four Ale Nacho recipe.
- 12 ounce corn tortilla chips, freshly made or store bought
- 1 recipe Mexican Style Beer Stewed Chicken recipe here
- 2 cup cheese, Oaxaca, string cheese, mozzarella or monterrey Jack
- 1 cup cheese, fresh, queso fresco, farmers cheese or goat cheese, crumbled
- 1 recipe Malt Pickled Red Onions, recipe here
- 1 recipe IPA Sour Cream Sauce recipe here
- 1/2 recipe Avocado Cilantro IPA Aioli, recipe here
- 1/2 cup peppers, pickled Jalapeño, optional, sliced thin if you like a little more heat
- 1 bottle Eat Beer Hot Sauce Nor-Cal Mole Available HERE: Nor Cal Mole Hot Sauce
- Before you start, make sure you have already made the Mexican Style Beer Stewed Chicken, Malt Pickled Red Onions, IPA Sour Cream Sauce and Avocado Cilantro IPA Aioli recipes. Preheat the oven to 400°F/204°C, convection roast if this is an option on your oven.
- Line a 1/2 sheet tray with either a Silpat® or aluminum foil. Create an even layer of yellow corn tortilla chips, arranging the edge of a chip to the corners and down the sides, maximizing the surface area of the chips. Next, create an even layer of grated or shredded cheese, making sure each chip has cheese touching it. Then crumble some of the fresh cheese, followed by a layer of the shredded stewed Mexican Style Beer Stewed Chicken. Create another layer of tortilla chips and repeat with the cheese, fresh cheese and chicken. Place into top third of the oven and bake until the cheese melts, about 15 - 18 minutes.
- Once the chips, cheese and shredded chicken are melted together, remove the sheet tray from the oven. Transfer the nachos to a serving platter. Next sprinkle the drained Malt Vinegar Pickled Red Onions evenly over the top of the chip mixture. Drizzle the IPA Sour Cream Sauce in streaks, repeating in an opposite direction with the Avocado Cilantro IPA Aoil. and then some thin slices of pickled Jalapeño to garnish the nachos (adding cilantro leaves and/or slices of fresno peppers) add a finishing touch to these party | tailgate staples. You can also create a Hot Sauce Bar with all your favorite hot sauces ready to go, adding interaction and hot level dare-ness to the evening enjoyment for your guests to spice up these nachos as they like.
Beer Pairing Suggestions:
- Laganitas Brewing Co. Day Time IPA has a very citrus and dank herbal undertone that play nicely with the acid in the tomato braising liquid.
- Sierra Nevada Brewing Co. Harvest is another pairing favorite with this dish. As the hops are different in each seasonal brew, it's a learning experience to see how the malt, hops and style work with this recipe. Try their SINGLE HOP, NEWLY DEVELOPED HOPS, WET HOP and BREWER'S CUT seasonal brews.
- Firestone Walker Brewing Co Luponic Distortion is another brew with revolving hops to help us educate our palates, learn about all the flavors a hop cone can bring to the nose and palate.
- Ninkasi Brewing Co. Maiden the Shade brings Summit, Centennial, Simcoe, Columbus, Crystal, Palisade, Amarillo, Magnum across the palate with a hardy malt backbone to play off, while not being too out of control and showing luplin constraint.
