Beer Queso Nachos

Nachos smothered with beer-spiked queso dip are sure to be a hit at any party.

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( 13 Ratings)

13 Ratings

5 Stars 77%

4 Stars

3 Stars 15%

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1 Stars

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Prep Time 20 min
Total Time 30 min
Servings 12

Ingredients

8: cups tortilla chips

1/2: cup lager beer, such as a Boston lager

2: cups shredded American cheese (8 oz)

1: cup shredded mild Cheddar cheese (4 oz)

1: can (4.5 oz) Old El Paso® chopped green chiles, drained

1: can (15 oz) Progresso® black beans, drained, rinsed

1/2: cup Old El Paso® Thick ‘n Chunky salsa

1: medium avocado, pitted, peeled and chopped

1: medium tomato, seeded, chopped

2: tablespoons chopped fresh cilantro

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Directions

1 Heat oven to 350°F.
2 Line large cookie sheet with cooking parchment paper. Arrange tortilla chips on cookie sheet. Bake 5 minutes to warm chips.
3 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.
4 In medium bowl, mix beans and salsa. Microwave uncovered on High 2 to 3 minutes or until hot.
5 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. Serve with remaining ingredients.

EXPERT TIPS

Expert Tips

Nachos are easy to customize. Reduce the fat by using baked tortilla chips. Add extra flavor by piling on the vegetables.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 580mg; 580%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 4g 4% Sugars 2g 2% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 20%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;