Beer Club: The Local Edition: With a Side of Nachos
Though we can all probably agree that the spring season checked out weeks ago, it is now officially summer. Among all the beaching and festival attending, here’s a frugal way to keep cool indoors, enjoy local beer and of course get your snack on.
At the start of 2015, my husband and I decided to take up a new hobby, a beer club with a focus on our requited love of beer and a yearning to spend more time with our friends. Since January, we’ve been meeting monthly with different beer themes like What’s Your Go-To Beer, Belgian Beer and Stouts/Porters. It was time to give some love to the local brews.
Here’s what everyone contributed:
St. George’s Summer Ale, AleWerks’ Bourbon Barrel Porter, Young Veterans’ Jet Noise (a double IPA), O’Connor’s Great Dismal (a black IPA), O’Connor’s Green Can (a golden ale), O’Connor’s Norfolk Canyon (a pale ale), O’Connor’s ODIS (a dry Irish stout), Back Bay’s Steel Pier (a Bohemian lager) and three members brought O’Connor’s El Guapo (an agave IPA).
Needless to say, O’Connor’s stole the night!
Amid all the beer tasting, you bet we were snacking! As hosts, we typically try to make a sizeable snack, and members are also welcome to contribute. In the colder months we’ve made candied pecans, crostini with balsamic grapes and blue cheese and bruschetta with a caramelized onion spread. This time around a more seasonal nibble was in order for the month of June. I give you the Build-Your-Own Nacho Bar.
Building your own nachos is a fun and inexpensive to get any summer gathering started.
Build-Your-Own Nacho Bar
Total Time: 20 minutes
Serves as an appetizer for a dozen people
1 extra large bag tortilla chips (about 2 lbs.)
6 cups pepper jack cheese, shredded
3 chicken breasts, grilled then shredded
3 jalapenos, thinly sliced
3 medium tomatoes, chopped
½ cup cilantro, chopped
3 limes, sliced in wedges
1 cup sour cream or Fage Greek Yogurt
Additional ideas for your nacho bar: black beans, red onions, melted cheese, roasted garlic, black olives, salsa verde or green onions.
Preheat oven to 400. On three baking sheets, layer tortilla chips with the grilled chicken. Add pepper jack cheese on top. Bake for 7–8 minutes, or until cheese is just melted. Place the remaining ingredients in separate dishes. Serve the nachos right off the pan, grab your local beer and you’re ready for beer club!