Festive foods take on new meaning when made with serious beer. And who doesn’t like spicy habanero nachos, especially nachos made with serious beer?
So we substituted Oskar Blues Thick Haze a 7% ABV New England-Style India Pale Ale that’s delicious and currently available year-round.
And simmering the onions, beef, and spices in this hop bomb takes these nachos to the next level.
So let’s do this!
Western Mutant IPA Spicy Nachos
2 tbsp neutral cooking oil, like canola
1/2 onion, diced
2 garlic cloves, minced
1 tsp chipotle powder
1/2 tsp cayenne pepper
2 tsp chili powder
1 tsp smoked paprika
1 lb ground beef
Salt and black pepper, to season
3-4 tbsp Thick Haze IPA
1 bag tortilla chips
2 cups cheddar cheese, shredded
2 cups Monterey Jack, shredded
3 habanero peppers, thinly sliced*
1/4 cup pickled jalapeños, chopped
1/2 cup Pico de Gallo
Cilantro, sour cream, for serving
Preheat oven to 400.
Heat oil in a large oven-safe skillet over medium-high heat. Add onion and garlic, cooking until onions are little translucent, 3-5 minutes.
Add chipotle powder, cayenne, chili powder, and smoked paprika. Stir onions around in spices until fragrant, 15-20 seconds.
Add beef, and season with salt and pepper. Cook, breaking up and stirring occasionally, until browned and cooked through, 6-8 minutes. Spoon off any extra fat.
Pour in Can-O-Bliss and simmer for 3 minutes. Remove from heat and reserve beef in a separate bowl.
Layer chips, cheddar, Monterey Jack, ground beef mixture, habanero peppers in skillet. Repeat layers ending with cheese.
Bake in oven for 8-10 minutes, until cheese is melted. Top nachos with pickled jalapeños, Pico de Gallo, cilantro, and sour cream.
Want more beer related recipes?
We’ve got them…