Posted on

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

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.

Posted on

Salsa Verde Halibut Tacos made with a Beefer

Salsa Verde Halibut Tacos made with a Beefer

The Beefer is world renown for the magical things it can do to chunks of red beef. But don’t let the ingenuity of the Beefer Infrared Grill be limited to just beef. The world’s best flavor crust can be applied to almost any protein in the Beefer. In fact, we could’ve just as easily named the unit the Fisher, or the Shrimper, or the Porker, but they didn’t have the same ring as the Beefer.


Ingredients Salsa Verde

  • 1 poblano pepper, cut lengthwise in half, discard stem and seeds
  • 1 jalapeño, cut lengthwise in half, discard stem and seeds
  • 10 tomatillos
  • 1/2 teaspoon Cooper Duper Smoked Finishing Sea Salt
  • 2 green onions, cut into thirds
  • 1 cup fresh cilantro
  • 2 garlic cloves
  • 3/4 teaspoon sea salt
  • 1 lime, cut in half

For Fish Taco Filling:

  • 1 tablespoon avocado oil or preferred cooking oil
  • 2 (10 oz) 1-inch thick halibut filets, or other thick fish filets
  • 1/2 teaspoon Cooper Duper Smoked Finishing Sea Salt
  • 2 cups shredded cabbage
  • 5-6 packaged taco shells, heat as directed on package
  • 1/2 cup cherry tomatoes, cut into halves
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1 avocado, chopped
  • 4 lime wedges
  • Crumbled goat cheese or queso fresco

For Tasty Fish Taco White Sauce:

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon salsa verde or chopped cooked green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon sriracha style hot sauce

STEP 1 Heat the Beefer to medium high. To prepare salsa verde, cut poblano and jalapeño peppers lengthwise, and discard stem and seeds. Remove paper skin from tomatillos, and discard. Cut tomatillos in half. Cut the green onions into thirds, and the lime in half. 

STEP 2 Place poblano pepper and jalapeño pepper, cut side down, on a Beefer grill grate. Grill peppers on the 4th shelf until charred:


Place tomatillos into a Beefer drip tray and insert onto the center shelf

STEP 3 Remove charred peppers, cover with a clean kitchen towel, steam 1 minute, and scrape a majority of the burnt skin off and discard. Transfer poblano pepper and jalapeño pepper in a food processor.


STEP 4 Transfer tomatillos tray onto the 3rd shelf, stir occasionally, until slightly charred and softened:


Add charred tomatillos to the food processor. Sprinkle charred vegetables with 1/2 teaspoon smoked salt.

STEP 5 Add green onions, cilantro, garlic, sea salt, and juice from 1 lime into food processor. Pulse until all salsa verde ingredients and finely minced:


STEP 6 Brush grill grate and fish with oil on both sides. Grill on the 3rd or 4th shelf, depending on thickness of the fish. Grill 30 seconds on each side then turn fish over, and rotate the direction of the grill grate. Grill the halibut for around 2 minutes, or until the internal temperature of the halibut reaches 125°F:


STEP 7 Place cooked halibut in Beefer drip pan with about 1/2 cup salsa verde:



TIP 1 The halibut is done when it is opaque in the center, and easily flakes when separated with 2 forks: 



STEP 8 Lightly toss flaked halibut with the salsa verde, until well coated with salsa.


STEP 9 Place shredded cabbage into a Beefer drip tray:

Drizzle with oil and sprinkle with smoked salt. Grill cabbage under infrared heat on the 5th shelf. Stir every 30 seconds, and rotate direction of tray when needed. Cabbage takes about 1 1/2 minutes to char.


STEP 10 Mix ingredients for Tasty Fish Taco White Sauce until well blended. Set aside:


STEP 11 To Serve: Heat taco shells as directed on package. Fill each taco shell with charred cabbage. Spoon in salsa verde halibut and dollop with white sauce. Top with your favorite taco toppings: avocado, tomatoes, green onions, and cilantro. Drizzle with additional salsa verde. Enjoy!


TIP 2 Freshly chopped cilantro, tomatoes, and avocado are delicious on fish tacos. If you have other taco toppings feel free to include; pickled onions, pepperoncini, and chopped Serrano pepper:

TIP 3 Cooper Duper Smoked Sea Salt boosts the flavor in salsa verde, grilled halibut, charred cabbage and tasty fish white sauce!