Servings: 4appetizer portions, or 2-3 entree portions
Author: Fresh Off The Grid
Taking gourmet camp cooking to a whole new level of deliciousness, these cast iron skillet nachos are loaded with steak, jalapeños, blue cheese, and a flavorful beer-cheese sauce.
8ozKettle Brand Krinkle Cut Salt & Fresh Ground Pepper chips
Beer Cheese Saucerecipe as follows
½cupshredded pepper jack cheese
½cupcrumbled blue cheese
2green onionssliced on the diagonal
Beer Cheese Sauce
½cuppepper jack cheesegrated*
¼cupcream cheese
¼cupparmesan cheese
2tablespoonshalf & half or milk
2tablespoons10 Barrel Trail Beer
Instructions
Place the bacon in a 10” skillet and cook over medium-low heat until crisp, about 7 minutes. Remove, chop, and set aside.
Add the cubed sirloin, jalapeño slices, and cajun seasoning to the skillet. Sauté until sirloin begins to brown, about 2 minutes. Add the shallot and garlic and sauté until fragrant, 1-2 minutes more. Place mix into a bowl and drain off any extra fat if needed.
In the meantime, add ½ cup pepper jack, cream cheese, parmesan, half & half, and the beer to a small pot and heat over medium low, stirring frequently, until a smooth sauce forms. Add additional half & half or beer if needed to thin.
Place the chips into the now-empty skillet. Top the chips with the steak & jalapeños, the pepper jack & blue cheeses, bacon, and the beer-cheese sauce. Cover with a lid or a sheet of foil, return the skillet to the stove over low heat until everything is heated through.
Garnish with the sliced green onions. Enjoy!
Video
Notes
* It is important to use freshly grated cheese for the sauce. Pre-shredded cheese that you buy in the store is coated in an anti-caking agent, which will prevent you from making a smooth sauce. This step can be done at home ahead of time, just stick the grated cheese in a baggie or container and store in your cooler.