Bobby Flay’s Brussels Sprout Nachos


INGREDIENTS

For the Pickled Onions:

  • ¾ cup red wine vinegar
  • ½ cup freshly squeezed lime juice
  • ¼ cup water
  • 2 tablespoons grenadine
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 red onion, thinly sliced

For the Pickled Fresno Chiles:

  • 2 cups red wine vinegar
  • ¼ cup water
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 4 large Fresno chiles, thinly sliced
  • For the Muenster Cheese Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, heated
  • 8 ounces Muenster cheese, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Hot sauce, to taste

For the Nachos:

  • One 8¼-ounce bag blue tortilla chips
  • 3 tablespoons olive oil or vegetable oil
  • 12 ounces (24 medium) Brussels sprouts, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • Muenster cheese sauce
  • Pickled red onions
  • Pickled Fresno chiles
  • ¼ cup chopped cilantro leaves, for garnish
  • Finely grated lime zest, for garnish

METHOD:

1. Make the pickled onions: In a small saucepan, combine all the onion pickling ingredients, except the onions, over high heat. Bring to a simmer and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and let cool for 5 minutes.

2. Place the onions in a heatproof container with a lid and pour the pickling mixture over them. Cover and refrigerate for at least 1 hour and up to 48 hours.

3. Make the pickled Fresnos: In a small saucepan, combine all the Fresno pickling ingredients, except the chiles, over high heat. Bring to a simmer and cook until the sugar has melted, about 2 minutes. Remove from the heat and let cool for 5 minutes.

4. Place the chiles in a heatproof container with a lid and pour the pickling mixture over them. Cover and refrigerate for at least 1 hour and up to 48 hours.

5. Make the cheese sauce: In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook until pale blond, 2 minutes. Slowly whisk in the milk and cook, whisking constantly, until the sauce is thickened and the raw flour taste has been cooked out, 5 to 6 minutes.

6. Reduce the heat to low and add the cheese. Let sit for 1 minute, then whisk until smooth. Season with salt, pepper and hot sauce. Cover and keep warm.

7. Assemble the nachos: Preheat the oven to 200°. On a large baking sheet, spread out the tortilla chips in an even layer. Heat the chips in the oven while you prepare the rest of the dish.

8 In a large nonstick skillet, heat the oil over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until tender and crisp, 3 to 4 minutes. Season with salt and pepper.

9. Pour some of the warm cheese sauce onto a large platter. Top with a layer of the warm chips and more sauce. Sprinkle some of the Brussels sprouts, pickled onions and chiles over the sauce, then repeat to make one more layer. Garnish with cilantro and lime zest, then serve.

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