Nachos Con Queso Y Cerveza Recipes

QUESO BAKED NACHOS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., In an ungreased 13x9-in. baking pan, layer a third each of the following: chips, beans, beef mixture and queso dip. Repeat layers twice., Bake, uncovered, until heated through, 10-15 minutes. Top with tomatoes and, if desired, chives; serve immediately with sour cream on the side.

CHILE CON QUESO Y CERVEZA

Steps:

• In a bowl toss the cheeses with the flour and reserve the mixture. In a large heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the beer, the tomatoes, and the jalapeño, and simmer the mixture for 5 minutes. Add the reserved cheese mixture by 1/2 cupfuls to the beer mixture, stirring after each addition until the cheeses are melted, serve the dip with the chips.

PUPUSAS

Steps:

• A complete Salvadoran pupusas has many components.
• 1 - Filling - Fillings will vary based on your taste but the two most popular fillings are pupusas de queso, pupusas made of cheese only, or pupusas revueltas, pupusas made of a few different fillings. The most common revueltas are made of beans and cheese or chicharron and cheese - see my post on making chicharrones to make this one. My personal favorite is pupusas de queso con loroco, which are pupusas filled with cheese and a type of edible green flower called loroco that is quite similar to asparagus in both look and taste.
• 2. Masa dough - This is the standard dough used to make corn tortillas - see my recipe for tortillas de maiz here.
• 3 - Curtido - A mix of fermented cabage with a little bit of onion, shaved carrot, and hot chile peppers mixed inches Curtido is either served on the side or put on top of the pupusa to be eaten together in same bite.
• 4 - Salsa Roja, or "Red Sauce", served on the side or poured over the curtido and pupusa to be eaten together in same bite.
• Now for the secrets to making authentic Salvadoran pupusas! Are you ready? Sshhh! Don't tell anyone!
• Make your own refried beans. Handmade refried beans carry much more flavor and are less greasy and watery than the canned refried beans you can buy at the store. To make your own refried beans, simply prepare small Central American red beans the way you would to make arroz curtido. When the beans are done cooking, blend some of them up in a blender and cook them in a saucepan with a few tablespoons of oil over low heat for about 30-40 minutes.
• Add butter or margarine to your Mozzarella cheese. When you pour out the amount of mozzarella you will use, add a few scoops of cold butter or margarine to it. The butter/margarine makes the flavor pop and will prevent you from needing to grease the pupusas with oil when you cook them. I personally use margarine because the extra oils in it create a better pupusa than butter will.
• Only use Mozarella cheese for your cheese filling! This is a very important secret. Some international stores sell what they call "queso para pupusas", or "pupusas cheese". This cheese is an imposter! A fake I tell you, run as fast as you can from it! This cheese looks like Mozarella cheese but tastes terrible and if you read the ingredients you will find that it doesn't even contain any milk at all. This cheese is made out of nothing but hydrogenated oils and trans fats. This cheese is cheaper than buying real Mozarella cheese but it destroys the taste and also destroys your health. I have also seen a lot of videos on the web that add all sorts of other dairy products to their mozarrella filling - crema, hard cheese, and panella cheese are just a few I have seen. While these videos say they are making authentic Salvadoran pupusas, I can assure you that this is not an authentic pupusa and will surely not taste like one either.
• Cook your pupusas over a gas stove or skillet, not on an electric one. The reason for this is that gas stoves and skillets can get much hotter than electric ones. When the heat is too low, you will get cracks on the outter tortilla skin of your pupusa. You want to cook each side of the pupusa for about 30 seconds, and flip on each side about three times. Once the pupusa starts to puff up and fillings begins to ooze out of, they are done cooking.
• Directions:.
• -Prepare the re-fried beans the day before by boiling Central American small red beans until soft, (takes about three hours, see my post for Arroz Curtido for exact directions).
• - Blend about half of the soft red beans in a blender and cook this puree in a skillet on low heat for 30-40 minutes.
• -The day you make the pupusas, mix all ingredients for red sauce in blender and blend until pureed.
• -Pour red sauce into a small skillet covered with a tablespoon of oil and heat on medium-high until boiling.
• -Once sauce boils, turn off heat but leave pot on burner so sauce will be remain warm when you serve the pupusas.
• -Prepare the tortilla dough in a bowl using directions found on my tortillas de maiz post.
• -Place Mozzarella, butter, and refried beans into a bowl and mix with hands until well mixed.
• -Turn your gas skillet to medium-high, (high if have to use an electric stove), and place a pancake skillet (we are pretending this is our comal) on top of the gas burners so it can start to get hot.
• -Wet your hands in the small bowl of water you have near you and then grab a ball of tortilla dough in your hand.
• -Flatten the dough into a flat circle using your hands and then put about 2 small spoonfuls of the bean/cheese mix in the middle.
• -Once you have placed filling in center of dough, close the dough back up using your hands to form a ball again that surrounds and covers your filling.
• -While reforming the ball, pinch off any extra dough at the top to prevent an over-sized pupusa. You want just enough dough to completely surround your filling and no more.
• -Place ball of dough with filling inside between two plastic baggies, flatten with a plate or your hands, and then peel off flattened pupusa and place onto the hot skillet.
• -Cook each side of the pupusa for about 30 seconds each, flipping total about six times so that each side gets the heat about three times.
• -Once the pupusa begins to puff up or fillings begin to ooze out of it and burn on surface, remove the pupusa from the heat and place onto a big piece of aluminum foil.
• -Repeat process until you have used up all your dough and filling. If you run out of either, just make more.
• -Serve the pupusas with curtido and red sauce.
• http://www.postresdelacipota.com/2012/09/pupusas.html.

BASKETBALL QUESO

Steps:

• Set a large saucepan over medium-high heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened, about 5 to 8 minutes. Season with salt, pepper, garlic, onion, and cayenne.
• Remove from the heat and stir in the diced tomatoes, chiles and cheeses until melted through. Keep on very low heat until ready to serve.
• Cook the soyrizo in a skillet, according to the package directions.
• To serve, pour the cheese sauce into a round pie plate or casserole dish and smooth out into an even layer. Spoon the soyrizo on top in lines, mimicking the lines of a basketball. Serve immediately with salsa, guacamole and sour cream on the side and chips for dipping!

THE ORIGINAL NACHOS

Steps:

• Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
• Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
• Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

NACHOS CON QUESO Y CERVEZA

Steps:

• 1. Preheat oven to 350 degrees. Place Chips in 13x9 baking pan.
• 2. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onions, jalapenos, peppers, garlic, chili powder and cumin. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, pilsner and tomatoes. Simmer until liquid is absorbed.
• 3. Spoon tomato mixture over chips and top with cheese. Bake 5 minutes or until the cheese is melted. Serve immediately.