Nachos smothered with queso dip are sure to be a hit at any party.
Ingredients
8 cups (2 L) tortilla chips
1/2 cup (125 mL) lager beer (or ginger ale)
1 loaf (8 oz/250 g) processed cheese product cut into small cubes
1 can (127 mL) Old El Paso™ Chopped Green Chilies
1 can (19 oz/540 mL) black beans, drained and rinsed
1/2 cup (125 mL) Old El Paso™ Thick N' Chunky Salsa
1 medium tomato, seeded, chopped
1 cup shredded mild Cheddar cheese
1 medium avocado, pitted, peeled and chopped
2 tbsp (30 mL) chopped fresh cilantro
Instructions
Heat oven to 350ºF.
Line large cookie sheet with cooking parchment paper. Arrange tortilla chips on cookie sheet. Bake 5 minutes to warm chips.
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.
In medium bowl, mix beans and salsa. Microwave uncovered on High 2 to 3 minutes or until hot.
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
Nachos are easy to customize. Reduce the fat by using baked tortilla chips. Add extra flavor by piling on the vegetables.
