When it’s game day, you want to be scarfing down on some filling grub. Queue in Quality Crab & Oyster Bah’s Chef Donny Farrell’s Beer Cheese Nachos with Roasted Chicken, Escabeche and Salsa Verde. With a gorgeous build of Harissa Spice Roasted Chicken, beer cheese with sriracha, and salsa verde on top of some crunchy nachos, everyone’s a winner!

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Beer Cheese Nachos

Beer Cheese Nachos with Roasted Chicken, Escabeche and Salsa Verde

To download a printable version of the Chef Donny’s Beer Cheese Nachos recipe, click here.



Beer Cheese (makes 6 cups)

1.25 lbs. cheddar cheese, shredded
1.512 oz can light beer
2 cups heavy cream
1 cup milk
¼ lb. butter
½ cup all-purpose Flour
1 tbsp. Sriracha
½ tbsp. salt

Escabeche (makes 2 quarts)

2 cups cauliflower, Cut into small florets
2 cups carrots, thinly sliced on a bias
2 cups jalapeno, thinly sliced
2 cups sweet onion, julienned
2 bay leaves
6 cups white vinegar
1 cup water
¼ cup sugar
2 tbsp. salt

Salsa Verde (makes 1 quart)

1 lb. tomatillos, quartered
½ sweet onion, quartered
2 poblano pepper, cut in half and seeded
2 jalapeno
2 garlic cloves
1 cilantro bunch
2 tbsp. lime juice
1 tbsp. salt
2 tbsp. oil

Harissa Spice Roasted Chicken

2 6oz. chicken breast, boneless skin-on
1 tsp. Kosher salt
½ tsp. Harissa spice (available in the international aisle at grocery stores

Nacho Build (makes 1 large party tray)

1/2 cup beer cheese, warmed
1/2 cup escabeche
1/2 cup salsa verde
1 lb. tortilla chips
3 oz. sour cream
6 cilantro sprigs
8 oz. chihuahua cheese
6 oz. roasted chicken




Beer Cheese

1. In a medium pot, melt butter and add flour. Whisk together over very low heat to make a roux. Cook for at least 20-25 minutes, stirring constantly.
2. Add the beer, stir until mixture begins to thicken.
3. Add cream and milk, stir until thick and simmering.
4. Add cheese, a handful at a time, while stirring continuously.
5. Add Sriracha and salt to taste.
6. Serve immediately or let cool down and serve up to 3 days later. To reheat, warm slowly on the stove with ½ cup heavy cream.

1. In a non-reactive container, mix the cut vegetables.
2. Add vinegar, water, salt, sugar, and bay leaf to a stainless steel pot over medium-high heat. Bring to a boil.
3.While still boiling, pour the liquid over the cut vegetables.
4. Cool at room temp for 2 hours then place in the fridge until fully chilled for 12 hours. Escabeche is ready to be served after 12 hours in the fridge.

Salsa Verde
l. Preheat broiler on the oven to 500 degrees or highest setting
2. Toss tomatillo, onion, poblano, and jalapeno in vegetable or canola oil and roast in broiler and check every 2-3 minutes. Look for a nice char on all sides but not completely burnt. Once they look nice and charred, remove from oven.
3. Place the Poblano peppers In a glass bowl and cover with plastic wrap for 3 minutes. Remove the peppers after 3 minutes and the skin will easily slide off with the seeds. Discard the seeds and skin.
4. Add all ingredients to a blender and mix until incorporated. Allow to cool.

Harissa Spice Roasted Chicken
1.Preheat oven to 400 degrees
2. Season the chicken breasts evenly on both sides with kosher salt and harissa spice rub.
3. Place chicken on a baking sheet and put in the oven until the breast reaches a temperature of 155 degrees internally
4. Put in the oven and cook until the breast reaches 155 degrees internally.
5. Let chicken breast rest and slice in thin segments. Set aside.

Nacho Build
1. Preheat oven to 400 degrees.
2. Place 1/2 of the chips on a baking sheet lined with foil and top with 2 oz. of the chicken, 2 oz. of the beer cheese, and 4 oz. of the chihuahua cheese. Place the remaining chips on top.
3. Layer on the remaining chicken, beer cheese, and chihuahua cheese and bake for 4 minutes until the cheese is golden brown and melted.
4. Transfer nachos to a serving platter by sliding off of the foil onto the serving platter.
5. Spoon salsa verde, sour cream, and escabeche on top. Garnish with cilantro leaves and serve hot.