Bobby Flay's Brussels Sprout Nachos Recipe - Tasting Table (2024)

Recipes

Cover your chips in Muenster cheese sauce and Fresno chiles

Bobby Flay's Brussels Sprout Nachos Recipe - Tasting Table (1)

Photo: Tasting Table

ByTasting Table Staff/

If you follow Bobby Flay on Instagram, you've probably seen his adorable cat, Nacho—the bright-orange feline friend who's constantly by Flay's side. Gearing up for the Super Bowl, we could think of no one better than the Food Network starto make us nachos, so long as a special appearance from Nacho himself was part of the deal. We're so glad we asked. Flay layers blue corn tortilla chips with Muenster cheese sauce, pickled onions and Fresno chiles for a sharp and tangy platter of nachos your game-day crowd will love.

The cheese sauce is a play on the classic French Mornay, which is made up of roux-thickened béchamel mixed with cheese. You'll want to make the sauce shortly before assembling the dish, because as it cools, it will clump. Be sure to keep it warm until plating and stir often to prevent the bottom from burning.

To learn more, read "Party Animal."

Recipe adapted from Bobby Flay

Bobby Flay's Brussels Sprout Nachos

4.3 from 44 ratings

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Bobby Flay's nacho recipe comes with Muenster cheese sauce, Fresno chiles and Brussels sprouts, for a bright and crowd-pleasing game-day spread.

Prep Time

20

minutes

Cook Time

20

minutes

Servings

4

to 6 servings

Bobby Flay's Brussels Sprout Nachos Recipe - Tasting Table (2)

Total time: 40 minutes

Ingredients

  • For the Pickled Onions
  • ¾ cup red wine vinegar
  • ½ cup freshly squeezed lime juice
  • ¼ cup water
  • 2 tablespoons grenadine
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 red onion, thinly sliced
  • For the Pickled Fresno Chiles
  • 2 cups red wine vinegar
  • ¼ cup water
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 4 large Fresno chiles, thinly sliced
  • For the Muenster Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, heated
  • 8 ounces Muenster cheese, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Hot sauce, to taste
  • For the Nachos
  • One 8¼-ounce bag blue tortilla chips
  • 3 tablespoons olive oil or vegetable oil
  • 12 ounces (24 medium) Brussels sprouts, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • Muenster cheese sauce
  • Pickled red onions
  • Pickled Fresno chiles
  • ¼ cup chopped cilantro leaves, for garnish
  • Finely grated lime zest, for garnish

Directions

  1. Make the pickled onions: In a small saucepan, combine all the onion pickling ingredients, except the onions, over high heat. Bring to a simmer and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and let cool for 5 minutes.
  2. Place the onions in a heatproof container with a lid and pour the pickling mixture over them. Cover and refrigerate for at least 1 hour and up to 48 hours.
  3. Make the pickled Fresnos: In a small saucepan, combine all the Fresno pickling ingredients, except the chiles, over high heat. Bring to a simmer and cook until the sugar has melted, about 2 minutes. Remove from the heat and let cool for 5 minutes.
  4. Place the chiles in a heatproof container with a lid and pour the pickling mixture over them. Cover and refrigerate for at least 1 hour and up to 48 hours.
  5. Make the cheese sauce: In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook until pale blond, 2 minutes. Slowly whisk in the milk and cook, whisking constantly, until the sauce is thickened and the raw flour taste has been cooked out, 5 to 6 minutes.
  6. Reduce the heat to low and add the cheese. Let sit for 1 minute, then whisk until smooth. Season with salt, pepper and hot sauce. Cover and keep warm.
  7. Assemble the nachos: Preheat the oven to 200°. On a large baking sheet, spread out the tortilla chips in an even layer. Heat the chips in the oven while you prepare the rest of the dish. 8 In a large nonstick skillet, heat the oil over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until tender and crisp, 3 to 4 minutes. Season with salt and pepper.
  8. Pour some of the warm cheese sauce onto a large platter. Top with a layer of the warm chips and more sauce. Sprinkle some of the Brussels sprouts, pickled onions and chiles over the sauce, then repeat to make one more layer. Garnish with cilantro and lime zest, then serve.

Nutrition

Calories per Serving622
Total Fat33.8 g
Saturated Fat13.3 g
Trans Fat0.2 g
Cholesterol54.6 mg
Total Carbohydrates60.7 g
Dietary Fiber6.0 g
Total Sugars21.6 g
Sodium1,090.0 mg
Protein17.8 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Bobby Flay's Brussels Sprout Nachos Recipe - Tasting Table (3)

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Bobby Flay's Brussels Sprout Nachos Recipe - Tasting Table (2024)

FAQs

Why are brussels sprouts scored before cooking? ›

The core is the most solid part of the sprout, which means it cooks more slowly than the rest of the vegetable. By scoring it, you'll help heat penetrate the core a little faster, potentially speeding up the overall cooking time and avoiding overcooked outer leaves.

What meat goes best with brussel sprouts? ›

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

How do you cook Jamie Oliver Brussels sprouts? ›

Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Should you cut brussel sprouts in half before cooking? ›

Cut in Half to Roast.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

How many times a week should you eat brussel sprouts? ›

Adding even just one or two servings of Brussels sprouts to your diet a few times a week can help you meet your vitamin C needs. Brussels sprouts are high in vitamin C, an antioxidant that's important for immune health, iron absorption, collagen production, and the growth and repair of tissues.

Which is healthier broccoli or brussel sprouts? ›

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

Do brussel sprouts cleanse the liver? ›

Brussel Sprouts

They stimulate detox enzymes found in the liver and may also be protective to cells. This enzyme action helps remove toxins from the blood and support the liver. Brussels sprouts also contain antioxidants that prevent cell damage.

What gives Brussels sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

When not to use brussel sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

How many Brussels sprouts per person? ›

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

How does Gordon Ramsay cook his Brussels sprouts? ›

Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well. Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2–3 minutes, tossing occasionally.

How to make Brussels sprouts Gordon Ramsay? ›

Set a pot of salted boiling water in the stove. Score the bottom of the brussel sprouts on the root end with a small knife to form an X. Blanch in salted water until tender throughout. Shock in ice water to stop the cooking process.

How does James Martin cook brussel sprouts? ›

Method. In a large pan saute the sprouts and bacon in butter for 5 minutes and finish with the chestnuts and pepper. Take the above, stir through peas and cream, warm through, sprinkle over tarragon and serve with pan fried salmon. For the brussel sprout tops, heat the veg oil to 170c and deep fry the tops until crisp.

What is Gordon Ramsay's Favourite meat? ›

Rib-eye: The chef's favourite.

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