Twisted Cowboy Nachos

Twisted Cowboy Nachos



This recipe for Twisted Cowboy Nachos is one where I threw a bunch of stuff together and it worked! It may never be the most photogenic dish we have featured here at Southern Fellow, but I’m here to tell you it’s one of the tastiest. Why nachos? Well, you can thank country music artist Thomas Fountain for the idea.

We started talking about food and redneck nachos a while back and I wanted to do add a few twists. As a cattlemen brisket is my smoked meat of choice and putting beer in queso, well I thought that’s something Thomas and I could both get behind. Assembling this dish is a complete mess, but dang it gets the taste buds excited!

Try this recipe for Twisted Cowboy Nachos at your next party. If I were you I would go ahead and double it just to be safe. Also, while that salsa is chilling in the fridge, check out our full interview with Thomas Fountain by clicking here. You can also check out all of our recipes here.

Twisted Cowboy Nachos

Try this recipe for Twisted Cowboy Nachos inspired by country music artist Thomas Fountain.
Prep Time25 mins
Cook Time10 mins
Refrigeration2 hrs
Course: Appetizer
Cuisine: American
Keyword: nachos
Servings: 8 people
Cost: 20

Equipment

  • skillet
  • food processor
  • knife
  • saucpan

Ingredients

Beer Queso

  • 1 tbsp butter
  • 1 tbsp flour
  • 2 cloves garlic diced
  • 1/2 cup onion diced
  • 1 smoke chipotle in adobo diced
  • 1 1/2 cup Beer
  • 1 cup milk
  • 8 oz Velveeta
  • 1 1/2 cups shredded sharp cheddar
  • 1/4 tsp cumin
  • 1/4 tsp pepper

Avocado Lime Crema

  • 1 1/2 cup sour cream
  • 1/2 tsp lime zest
  • Juice from 1/2 lime
  • 1 avocado
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp granulated garlic

Salsa

  • 2 14 oz cans stewed tomatoes
  • 1 8 oz can tomato sauce
  • 4 oz can chopped chilies
  • ½ cup celery diced
  • ½ cup green onions thinly sliced
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tsp jalapeno diced
  • ¼ tsp pepper

Brisket

  • 1 lb smoked brisket chopped
  • 2 tbsp adobo sauce from canned chipotles
  • 3 tbsp salsa

Finishing Touches

  • 1 ear corn husk removed
  • 3 jalapeno peppers
  • olive oil
  • salt
  • pepper
  • corn chips

Instructions

Beer Queso

  • In a medium saucepan over medium heat, add the butter, onions, and garlic. When the onions become translucent,
  • whisk in the flour. Cook the flour for around a minute, whisking often. The flour is cooked when it starts to smell like toasted almonds.
  • Whisk in the beer and milk. When the milk starts to thicken, add the remainder of the ingredients.
  • Cook for about 5 minutes, stirring frequently. The queso should come together and thicken. Turn heat to low and keep warm.

Avocado Lime Crema

  • Place all ingredients in a food processor or blender and blend until smooth and creamy. Keep refrigerated.

Salsa

  • In a blender or food processor, pulse the stewed tomatoes a few times place the stewed tomatoes in a bowl or Tupperware. Combine the remainder of the ingredients and stir until combined. Place in the refrigerator for at least 2 hours.
  • Brisket
  • Place the brisket, adobo sauce, and salsa into a 10” skillet. Place over medium heat and cook until warm.

Extras

  • Coat the ear of corn and jalapenos, and then season with salt in pepper. Using a grill or broiler and cook them until they have a slight char on all sides (about 5 minutes).
  • Using a sharp knife, cut the kernels from the cob and thinly slice the jalapenos.

The Finish

  • In a large cast-iron pan or casserole dish, fill the button full of tortilla chips. Top with the queso, salsa, brisket, and crema. Finish with the corn and sliced jalapenos. Enjoy!

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