For the Win: Beefer Game Day Nachos with Jal-apeño Cheese Sauce

CRAVEABLE: Beefer’s Game Day Nachos! Get ready for a tasty game-day, any-day snack that takes team to their feet cheering for more. Grab some taco flavored ground meat, we love turkey, however ground beef and chicken are delicious too! On game day, Ignite the Beefer at the beginning of half time, and by the beginning of 3rd quarter you will be passing scrumptious Beefer’s Nachos with Jalapeño Cheese Sauce! And get this, the reheated leftovers, if you are so lucky to have some, taste like enchiladas! Wow; it’s win-win for the Beefer…again!

Ingredients Nacho Toppings:

  • 1 jalapeño, sliced in rings, remove seeds
  • 1 cup tri-color mini peppers, sliced in rings
  • 1 tablespoon avocado oil or preferred cooking oil, divided
  • 1 pound taco seasoned ground meat, turkey, chicken, beef, or lamb
  • 1 (12 oz) bag tortilla chips
  • Cooper’s Provisions Smoked Mediterranean Sea Salt
  • 1 Lime wedge
  • 2 chopped green onions
  • 1/2 cup chopped parsley or cilantro

For Creamy Jalapeño Cheese Sauce:

  • 1 jalapeño, remove seeds, finely chop
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1 1/4 cup milk
  • 2 cups (8 oz) shredded Mexican Blend Cheese
  • 1 (7 oz) can diced green chiles
Ignite the Beefer heat to MEDIUM High. Arrange chopped jalapeños, in one Beefer drip tray. Arrange mini pepper rings and the jalapeño pepper rings, in a second drip tray:

TIP 1 Jalapeño Cheese Sauce can be made in a saucepan, on the stovetop, if desired. 

STEP 2  Divide avocado oil over peppers in both drip trays and stir to coat:

TIP 2 –  In Step 2, place chopped jalapeños in a Beefer Deep Gastro Tray to make jalapeño cheese sauce. The deeper drip tray prevents spillovers:

STEP 3  Insert jalapeño tray on the 3rd shelf down. Insert the mini pepper tray on the center or bottom shelf:

Grill jalapeños, for 30 seconds then pull tray out, stir, and turn tray in opposite direction. Grill chopped jalapeños for 30-second intervals until slightly charred then move tray to center shelf.

STEP 4 Transfer the  mini peppers tray to the 3rd shelf, and grill under the infrared heat. Grill the mini pepper and jalapeño rings at 30 second intervals as directed above, until slightly charred. Sprinkle Smoked Mediterranean salt over the pepper rings:

STEP 5 To make jalapeños cheese sauce, add butter into the jalapeño tray, and place on the center shelf to melt. Add the flour and spices, and stir until a rue is formed, about 1 minute:


STEP 6 Remove rue tray, and add milk, and stir well:


 STEP 7 Add cheese to milk sauce, and insert onto bottom shelf. Stir until sauce has formed and has slightly thickened. As jalapeño cheese sauce melts grill the ground turkey on a higher shelf:


TIP 3 If you can’t find taco seasoned ground meat in the grocery store make 2 tablespoons off taco seasoning or use a pre-made spice blend. Mix: 2 tsp of each: chili powder and ground cumin, 1 tsp smoked paprika, 1/2 tsp of each: salt, black pepper, and brown sugar, 1/4 tsp each: garlic powder and onion powder. A squeeze of lime juice.

STEP 8 Brown the ground turkey, in a drip tray, on 4th shelf, stirring every 30 seconds. Turn taco meat tray in the opposite direction every 30 seconds, until the ground turkey registers 165°F on a cooking thermometer:


STEP 9 After the cheese has melted, and the ground turkey is browning add green chiles to cheese sauce, and stir well. Keep warm on the bottom shelf:

TO SERVE (6 Serves)
Arrange the tortilla chips on a large platter and top with the meat. Pour Jalapeño Cheese Sauce evenly over chips. Top with pepper rings, green onions, and cilantro. Dollop with sour cream, if desired. Scrumptious!

NOTE: Leftovers can be reheated in microwave for 30 seconds. The chips will be soft but still so delicious. If you really want crispy chips, heat under the broiler for a minute or until warm.

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