Beer Queso Nachos

Name: Beer Queso Nachos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 227 grams cups shredded American cheese; 1 medium avocado, pitted, peeled and chopped; 118 milliliters lager beer, such as a Boston lager; 425 grams can Progresso® black beans, drained, rinsed; 128 grams can Old El Paso® chopped green chiles, drained; 2 Tbsps chopped fresh cilantro; 113 grams cup shredded mild Cheddar cheese; 118 milliliters Old El Paso® Thick ‘n Chunky salsa; 1 medium tomato, seeded, chopped; 2 liters tortilla chips

Beer Queso Nachos is a gluten free and vegetarian hor d'oeuvre. This recipe makes 12 servings with 552 calories, 15g of protein, and 30g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It can be enjoyed any time, but it is especially good for Father's Day. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up tortilla chips, mild cheddar cheese, beans, and a few other things to make it today.

Instructions

Heat oven to 350°F.

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Oven

Line large cookie sheet with cooking parchment paper. Arrange tortilla chips on cookie sheet.

Ingredients you will need

Tortilla Chips

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Baking Paper

Baking Sheet

Bake 5 minutes to warm chips.

Ingredients you will need

French Fries

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Oven

Meanwhile, in 2-quart saucepan, heat beer over medium heat until just starting to simmer. Slowly add the cheeses in small amounts, stirring constantly with whisk, until melted. Stir in chiles.

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Chili Pepper

Beer

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Sauce Pan

Whisk

In medium bowl, mix beans and salsa. Microwave uncovered on High 2 to 3 minutes or until hot.

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Beans

Salsa

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Microwave

Bowl

To serve, pour half of the cheese sauce over warm chips; top with half of the bean mixture. Top with remaining cheese mixture and remaining bean mixture.

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Cheese Sauce

Cheese

French Fries

Serve with remaining ingredients.

Equipment

Ingredients

Servings:

227grams

cups shredded American cheese 1medium

avocado, pitted, peeled and chopped 118milliliters

lager beer, such as a Boston lager 425grams

can Progresso® black beans, drained, rinsed 128grams

can Old El Paso® chopped green chiles, drained 2Tbsps

chopped fresh cilantro 113grams

cup shredded mild Cheddar cheese 118milliliters

Old El Paso® Thick ‘n Chunky salsa 1medium

tomato, seeded, chopped 2liters

tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.