Holiday Nachos Recipe

Inspired by Exile Brewing Company

Time30m

Serves4

Loaded nachos with festive toppings.

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Ingredients

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Base

10.6 oz (300 g) Tortilla chips

Cheese Sauce

7.05 oz (200 g) Cheddar cheese

3 1/2 oz (100 g) Cream cheese

1/2 cup (120 ml) Milk

1 3/4 oz (50 g) Jalapeño peppers, diced

1 tsp Watkins garlic powder

1 tsp Watkins paprika

Toppings

3 1/2 oz (100 g) Sour cream

3 1/2 oz (100 g) Guacamole

1.06 oz (30 g) Fresh cilantro, chopped

3 1/2 oz (100 g) Diced Tomatoes

1 3/4 oz (50 g) Black olives, sliced

1.06 oz (30 g) Green onions, sliced

Method

Preparation

Prepare the Cheese Sauce

In a medium saucepan over low heat, combine the cheddar cheese, cream cheese, and milk. Stir until the cheeses are melted and the mixture is smooth and creamy.

Add Flavor

Mix in the diced jalapeño peppers, garlic powder, and paprika. Stir well to combine, then remove from heat and set aside.

Assembly

Layer the Nachos

On a large serving platter or baking sheet, spread out the tortilla chips evenly. Drizzle the prepared cheese sauce generously over the chips.

Add Toppings

Top the nachos with dollops of sour cream and guacamole. Sprinkle the diced tomatoes, sliced black olives, chopped cilantro, and sliced green onions evenly over the top.

Serving

Serve Warm

Serve the loaded nachos immediately while the cheese sauce is still warm. Enjoy with your favorite beverage!