Beer Cheese Queso Nachos

These Beer Cheese Queso Nachos are made with a beer infused homemade queso! There isn’t a better party nacho recipe that I can think of! Believe me when I say that I tried to drink what I could, but I really did get carried away opening these bottles up.

I had to think of what to do with all the beer…so I made a beer queso to go on top of shredded chicken nachos. Good stuff. Somehow I always seem to go to a recipe with cheese.

I picked up a rotisserie chicken from the grocery store just to make it easier on myself but feel free to roast your own chicken and then shred it up. You could also use our Homemade Taco Meat instead of chicken!

I also grabbed some guacamole from the store, the avocados weren’t ripe so it seemed like the best option.

The toppings that I used are pretty straightforward, I had some finely diced bell peppers, black olives and guacamole, and of course the cheese for the queso.

Ingredients for chicken nachos with beer queso

Toppings For Beer Cheese Queso Nachos

For me, I had some hot sauce and pickled jalapeños on the side but the kids won’t eat that so I left them out of the final picture.

You can totally adjust the toppings to your liking though. Sour cream and bacon, scallions or diced tomatoes…and then there’s the beer.

I used Troegs Pale Ale because it’s brewed in Hershey, Pennsylvania, not too far from where I live. I plan on visiting the brewery in May on my way to the Springsteen show that I’m seeing at Hershey Park…kill two birds with one stone, right?

Pale Ale Chicken Nachos on a platter

These Beer Cheese Queso Nachos were awesome for an appetizer, for my family they turned into dinner, but either way they were a hit. I hope you try them!

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nachos with beer queso

Beer Cheese Queso Nachos

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 Servings 1x

These Beer Cheese Queso Nachos are kicked up with a beer infused queso cheese sauce! Add shredded chicken along with all your favorite toppings!

Scale

Ingredients

  • 2 teaspoons olive oil
  • 1/4 cup diced onion
  • 1 tablespoon chopped garlic
  • 14.5 oz. can petite diced tomatoes, drained
  • 16 oz. Monterey Jack cheese, shredded
  • 4 oz. extra sharp cheddar cheese, grated
  • 3/4 cup of light pilsner
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1 bag of tortilla chips, 14.5 oz., whichever brand you like
  • 3.8 oz. can of sliced black olives, drained
  • 1/4 cup yellow bell pepper, diced finely
  • 1/4 cup red bell pepper, diced finely
  • Store bought or Homemade Guacamole
  • 2 cups shredded, cooked chicken

Instructions

For the Queso:

  1. Add the olive oil to a non-stick skillet on medium high heat. Add the onions, cook 5 minutes until softened, then add the diced garlic and cook for a minute more.
  2. Add the drained diced tomatoes along with the beer and reduce for 5-7 minutes until most of the liquid is evaporated.
  3. Add in the grated cheeses and stir to combine until melted. Season with cumin, garlic powder, salt and pepper.

To Assemble:

  1. Place a layer of chips on a platter.
  2. Add some shredded chicken, then spoon on some queso.
  3. Add another layer of chips, more queso and then your toppings; black olives, diced red peppers and guacamole. Serve immediately.
  • Category: Appetizers
  • Method: Stove Top
  • Cuisine: American

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4 Responses
  1. Candace @ Cabot

    My eyes are rolling back in my head. I would like these delivered to my door. Right now! Thanks for the Cabot love. Our farm family owners really appreciate your support!

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