Nachos Bell Rarebit Recipes
NACHOS BELL RAREBIT
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat up a large skillet over medium heat. Add the oil, and then the chili powder and cumin. Stir a few seconds, and then add the black beans. Saute until heated through, 3 to 4 minutes.
- Pile the chips high on 2 microwave-safe plates. Add the Mexican cheese and place in the microwave for 15 seconds to melt the cheese. Sprinkle the warm beans over the chips and cheese. Then ladle warm Beerbit Sauce over the top. Sprinkle some green onions, tomatoes, cilantro, jalapenos and some dollops of sour cream. Serve to your guests while making an "oink" sound.
- Melt the butter in a medium saucepot over medium heat. Add the flour and whisk until blond, about 5 minutes. Add in the milk and beer and whisk. Simmer until thick, about 10 minutes. Then add the Sriracha and jack cheese. Remove from the heat and stir until the cheese has melted. Adjust seasoning with salt and pepper.
RAREBIT SAUCE
Steps:
- In a large sauce pot, bring the beer and milk to a simmer (180 degrees F).
- While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate).
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