So posting new blog content everyday is a lot harder than I thought. Typically I write up my posts months in advance and have them waiting to be posted. I groom the posts over the months, correcting grammar, changing the arrangement of the words and hopefully making them better. I do this for many reasons but the main reason is so that I am not rushed to post.
Back in January when I came up with my plan for the month of June, a new beer inspired recipe post each day in June, I had planned on working on the posts ahead of time. You know to save myself the stress of having to write them up daily in June when I am already busy with the Farmers’ Market selling dog treats, working at my normal job and trying to keep up on house and yard work. Oh and being a pet parent that actually plays and pays attention to her pets.
I wrote up about four posts. Which now I am in the predicament I did not want to be in. I am quite literally starting this post seconds before I leave for work and finishing it up on my lunch break.
But on a happier note this Beer Queso Nacho recipe is delicious! This recipe was inspired by the Beer Queso Nacho recipe from Betty Crocker.
You will need the following ingredients:
8 cups of corn chips
1/2 cup of beer (I recommend a Pacifico or a Corona)
2 cups shredded American cheese (about 8 oz)
1 cup shredded cheddar cheese (about 4 oz)
4.5 oz canned chopped green chilies (drained)
15 oz canned black beans (drained and rinsed)
1/2 cup salsa
1 medium avocado (chopped)
1 medium tomato (seeded and chopped)
2 tablespoons fresh cilantro (chopped)
Heat the oven to 350 degrees. Next place the chips on a baking sheet and bake for 5 minutes to warm the chips.
Next, in a medium saucepan over medium heat add the beer and warm until just about to simmer. Add in the cheeses, whisking small amounts at a time. Then add in the chilies.
You will then take a bowl and mix the beans and salsa. Warm this concoction in the microwave for about 2 minutes, or until hot.
Take the chips and place on a plate. Drizzle some of the cheese mixture over the chips along with the bean/salsa mix, tomatoes and avocado slices. Repeat layers until you feel you have a sufficient tower of nachos.