Celebrate baseball season with Hot Dog Nachos, a mashup of two ballpark foods! Includes recipe for homemade beer queso sauce.
“Baseball cookies BEEP BEEP BEEP!” That phrase is one of my earliest memories of old Tiger Stadium, and the first baseball game I went to with my parents and Grandpa Fox. There was a vendor who walked up and down the aisles, selling cookies, of all things. I don’t think we ever did buy any cookies, but I’ll never forget that oddball, creative sales pitch.
How about “Hot Dog Nachos BEEP BEEP BEEP”? While the Detroit Tigers have been pretty lackluster in recent seasons, baseball will still always have a place in my heart. Sitting in the sun, drinking a cold beer and eating a salty snack (or cookies, I guess) really can’t be beat. The hardest decision I have to make on game day is hot dog vs. nachos. I’ll be honest: at some games, it’s both! But at home, I’ve started to combine the two, and it’s really the best of both worlds.
About these Hot Dog Nachos:
- I kept these relatively simple with chopped up grilled hot dogs, cheese sauce, and classic ballpark hot dog toppings, like homemade pickled jalapenos. But if you wanted to do CHILI DOG nachos, with either Detroit-style coney sauce or another type of chili, well, that would be excellent, too. Go for it!
- These nachos are topped with my go-to cheese sauce made with beer and evaporated milk. The evaporated milk is the secret ingredient to keep the sauce smooth, even as it cools. No hard globs of cold cheese sauce here!
- Sharp Cheddar cheese is key to making a nice rich sauce. In fact, EXTRA Sharp Cheddar cheese is really what you want here. Black Creek Extra Sharp Cheddar Cheese is aged 3 Years and is perfect for this sauce. It melts smoothly and makes a super flavorful sauce.
For the Nachos:
- 1 package (16 ounces) hot dogs
- 1 bag (12 ounces) tortilla chips
- 1/3 cup pickled jalapeño peppers, drained
- 1/4 cup finely minced white onion
- 3 tablespoons dill pickle relish
- 2 tablespoons thinly sliced green onion
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
For the Cheese Sauce:
- 1/4 cup lager-style beer
- 1 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
- 1 cup evaporated milk
- 1 package (7 ounces) Black Creek Extra Sharp Cheddar cheese, shredded
- Preheat oven to 350 degrees F, and preheat grill or grill pan to cook hot dogs.
- Grill hot dogs according to package directions, then cut into 1/2-inch slices.
- Meanwhile, make the Cheese Sauce: in small bowl, whisk together beer, cornstarch, garlic powder, salt and cayenne. In medium saucepot, heat milk over medium-high heat until just before boiling. Add cheese and beer mixture; whisk vigorously until sauce comes to a low boil and thickens. Reduce heat to very low and cover to keep warm.
- Spread chips evenly on rimmed baking pan. Sprinkle hot dog slices evenly over chips. Transfer to oven and bake 5 minutes or until chips and hot dogs are very warm.
- Remove from oven and top with Cheese Sauce. Sprinkle with jalapeño peppers, white onion, relish and green onion. Drizzle with ketchup and mustard and serve immediately.
Amount Per Serving: Calories: 400Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 45mgSodium: 965mgCarbohydrates: 28gFiber: 2gSugar: 6gProtein: 12g
More great baseball food:
- French Onion Dip Hot Dogs – inspired by a ballpark hot dog.
- Bacon-Wrapped Sonoran Hot Dogs – a Tex Mex twist on a hot dog.
- Pizza Popcorn – perfect for movie night OR a baseball game!
- Beer Brats with Beer Queso – serve with a cold beer, of course!
- Baseball Pretzel Bites from That’s What Che Said
- Baseball Rice Krispie Treats from Domestically Speaking
Disclosure: This is a sponsored post written by me on behalf of Saputo Cheese USA Inc. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.