My Dad’s Beer and Cheese Fondue Nachos

My dad was a good cook when it came to things like expertly grilled bratwurst, Buffalo chicken wings, and gooey beer-infused nachos. We spent a lot of time together at sporting events, and the first order of business was always stopping off at the concession stand for tortilla chips drenched in liquid cheese that came out of a pump. He added extra jalapeños, which I learned to love. The neon “cheese” gloop? Not so much.

Leading up to one particularly important Super Bowl (go Packers!), he decided to turn his attention to making his own pump cheese at home. After a few swings and misses, he arrived at a beautiful nacho cheese sauce that started with my grandma’s recipe for cheddar cheese sauce, adding a little American cheese for a nod to stadium nachos, and beer, because that’s what dads do when let loose in the kitchen. He finished the sauce with his secret weapon: a splash of pickled jalapeño juice.  

I can’t watch The Big Game now without making “Dad’s nachos,” although I’ve made a few tweaks over the years. I warm the chips in the oven, just like the best concession stands do, for a nice toasty flavor and I’ve switched from my dad’s watery mega-brewery beer to a craft IPA for the sharp, citrusy hop flavor it lends to the sauce.  

I also make sure to grate the cheese myself (pre-grated cheese is often coated with anti-caking agents that can prevent it from melting smoothly) and let the cheese come to room temperature before making the sauce (about 1 hour), which helps it melt smoothly and evenly. I also take my time while stirring in the cheese. If the heat is too high, the cheese may seize, leaving you with a grainy mess instead of a smooth, creamy sauce.

In addition to dad’s jalapeño juice, I also add a little Tajin to the sauce. The Mexican red chile-lime seasoning makes everything from mac and cheese to margaritas tastier. And while dad loved soggy chips drowning in toppings, I prefer a balance of crunchy and gooey nachos, so I drain the salsa and pat the olives and jalapeños dry before putting them on top of the cheese-cloaked chips. I serve these on the foil-lined sheet tray used to heat the chips, just like dad used to do. The hot pan helps keep the sauce warm and flowing, although it’s highly unlikely they’ll be around long enough to get cold.