CHEESY PICKLE NACHOS

Cheesy Pickle Nachos image

Provided by Molly Yeh

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 15

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2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2/3 cup whole milk
1/2 cup light lager style beer
1 teaspoon mustard powder
1/2 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
4 ounces Havarti cheese, grated (1 1/2 cups)
2 tablespoons cream cheese
3 jalapeno-Cheddar brats
One 8-ounce bag kettle chips
8 to 10 pickle chips
2 tablespoons chopped fresh dill
Sriracha, as desired
Ranch dressing, as desired

Steps:

For the cheese sauce: In a medium saucepan over medium heat, melt the butter with the flour. Cook, whisking continuously, until the roux starts to smell toasty but has not taken on any color yet, about 5 minutes. Carefully whisk in the milk until there are no lumps. Add the beer, mustard powder, salt and nutmeg. Bring to a boil, whisking, then cook until thick enough to coat a spoon, 5 to 7 minutes. Add the grated cheese and cream cheese and whisk until melted. Turn the heat to very low and keep warm.
For the cheesy pickle nachos: Score the brats and char in a grill pan heated over medium-high for a few minutes on each side or in a saute pan under the broiler. (This can also be done on the grill outside.) Remove from the heat and slice on a hard bias. Set aside and keep warm.
Dump the bag of chips into a serving dish. Top with the warm cheese sauce, sliced brats, pickle chips and chopped dill. Drizzle on the sriracha and ranch dressing and serve immediately.