Think nachos, but Bobby Flay style. His Brussels sprouts nachos are a creative twist on a beloved classic, perfect for turning leftovers or fresh ingredients into a crowd-pleasing dish. Crispy Brussels sprouts, creamy Muenster cheese sauce, and tangy pickled shallots and chiles come together over blue corn tortilla chips for a plate of nachos that’s indulgent yet packed with veggie goodness. Whether it’s the day after Thanksgiving or any time you’re craving something unique, these nachos are a sure hit. Let’s dig in!
Get the recipe for Bobby Flay’s Brussels Sprouts Nachos:
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Bobby Flay’s Brussels Sprouts Nachos
- Yield: 4-6 1x
Ingredients
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For the Brussels Sprouts:
- 3 tablespoons neutral oil (e.g., avocado oil)
- 12 ounces Brussels sprouts, trimmed and thinly sliced
- Kosher salt and freshly ground black pepper
For the Muenster Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon dry mustard powder
- 2 cups whole milk, warmed
- 8 ounces Muenster cheese, roughly chopped
- Kosher salt and freshly ground black pepper
For the Quick-Pickled Shallots and Fresno Chiles:
- 2 cups red wine vinegar
- ¼ cup sugar
- 1 tablespoon kosher salt
- 2 large shallots, peeled and thinly sliced
- 2 large Fresno chiles, thinly sliced
For the Nachos Assembly:
- 1 8-ounce bag blue corn tortilla chips
- Muenster cheese sauce
- Brussels sprouts
- Pickled shallots and Fresno chiles
- Fresh cilantro leaves
- Hot sauce
- Lime zest
Instructions
- For the Brussels sprouts: Heat the oil in a large, heavy-duty skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until tender and crisp, about 5 minutes. Season with salt and pepper. Set aside.
- For the cheese sauce: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently, until the mixture is pale blonde, about 2 minutes.
- Stir in the mustard powder. Gradually whisk in the hot milk, stirring constantly until the sauce thickens, about 5 minutes.
- Turn off the heat and stir in the cheese until melted and smooth. Season with salt and pepper. Set aside.
- For the pickled shallots and chiles: Combine vinegar, sugar, salt, and ½ cup water in a small saucepan over medium-high heat. Bring to a boil, stirring to dissolve.
- Let cool slightly, about 5 minutes. Divide the brine evenly between two non-reactive containers. Place shallots in one container and Fresno chiles in the other. Refrigerate for at least 1 hour (ideally 3-4 hours) before using.
- To assemble the nachos: Spread half the tortilla chips on a large platter. Drizzle some Muenster cheese sauce over the chips. Scatter Brussels sprouts on top.
- Repeat with a second layer of chips, cheese sauce, and Brussels sprouts.
- Top with pickled shallots, Fresno chiles, cilantro leaves, hot sauce, and a sprinkle of lime zest. Serve immediately.
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