Low-Fat Beer Cheese Nacho Sauce for Baked Nachos

How to Make Low-Fat Beer Cheese Nacho Sauce for Baked Nachos

1. 1

   Step 1: Make the beer-thickened base

   In a medium saucepan, whisk the cornstarch into the cold beer until smooth. Whisk in the chicken broth and milk. Place the pan over medium heat and cook, whisking constantly, until the mixture comes to a gentle simmer and thickens, about 2–3 minutes.

   For this step

   • 1/2 cuplight lager or pale beer
   • 1/2 cuplow-sodium chicken broth
   • 1/2 cup1% milk
   • 2 tablespoonscornstarch
   
2. 2

   Step 2: Melt in cheese and season

   Lower the heat to low. Add the shredded reduced-fat cheddar a handful at a time, whisking until each addition is fully melted and the sauce is smooth. Remove the pan from the heat and whisk in the Greek yogurt, Dijon mustard, smoked paprika, and kosher salt. Taste and adjust seasoning — add a splash of beer or a pinch more salt if needed. (Adding the yogurt off the heat prevents curdling.)

   For this step

   • 2 cupsreduced-fat sharp cheddar, shredded (about 2 cups)
   • 1/2 cupnonfat plain Greek yogurt
   • 1 teaspoonDijon mustard
   • 1/2 teaspoonsmoked paprika
   • 3/4 teaspoonkosher salt
   
3. 3

   Step 3: Adjust texture and keep warm

   If the sauce is too thick, thin it with 1 tablespoon of milk at a time until you reach a pourable, drizzly consistency. Hold the sauce warm over the lowest heat, in a thermos, or transfer to a small slow cooker on 'warm' until ready to use.
   
4. 4

   Step 4: Assemble baked nachos

   Preheat the oven to 400°F (200°C). Spread the tortilla chips in an even layer on a rimmed baking sheet. Drizzle the warm beer-cheese sauce over the chips (reserve a little sauce for serving if you like). Add any extra toppings you prefer (sliced jalapeños, diced tomatoes, a light sprinkle of extra shredded reduced-fat cheddar) and bake 8–10 minutes, until chips at the edges crisp and toppings are warmed through.

   For this step

   • 8 oztortilla chips (for baked nachos)
   
5. 5

   Step 5: Serve and store

   Remove nachos from the oven and serve immediately with extras like chopped green onion, cilantro, or lime wedges. Leftover sauce keeps in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat, whisking and thinning with milk as needed.
   

1. In a medium saucepan, whisk the cornstarch into the cold beer until smooth. Whisk in the chicken broth and milk. Place the pan over medium heat and cook, whisking constantly, until the mixture comes to a gentle simmer and thickens, about 2–3 minutes.
2. Lower the heat to low. Add the shredded reduced-fat cheddar a handful at a time, whisking until each addition is fully melted and the sauce is smooth. Remove the pan from the heat and whisk in the Greek yogurt, Dijon mustard, smoked paprika, and kosher salt. Taste and adjust seasoning — add a splash of beer or a pinch more salt if needed. (Adding the yogurt off the heat prevents curdling.)
3. If the sauce is too thick, thin it with 1 tablespoon of milk at a time until you reach a pourable, drizzly consistency. Hold the sauce warm over the lowest heat, in a thermos, or transfer to a small slow cooker on 'warm' until ready to use.
4. Preheat the oven to 400°F (200°C). Spread the tortilla chips in an even layer on a rimmed baking sheet. Drizzle the warm beer-cheese sauce over the chips (reserve a little sauce for serving if you like). Add any extra toppings you prefer (sliced jalapeños, diced tomatoes, a light sprinkle of extra shredded reduced-fat cheddar) and bake 8–10 minutes, until chips at the edges crisp and toppings are warmed through.
5. Remove nachos from the oven and serve immediately with extras like chopped green onion, cilantro, or lime wedges. Leftover sauce keeps in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat, whisking and thinning with milk as needed.