Snakebite Nachos Recipe
House fried corn tortilla chips piled high with cheddar jack cheese, house beer queso, pickled jalapeno, Paola’s pico, cilantro, Mama’s guacamole, chipotle aioli, feta, your choice of red or tomatillo salsa, and fresh limes.
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Ingredients
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Tortilla Chips
Cheese and Queso
Toppings
Method
Prepare the Tortilla Chips
- 1
Fry the Tortilla Chips
Cut each corn tortilla into 6 triangles. Heat vegetable oil in a large frying pan over medium-high heat. Once hot, fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels. Sprinkle with salt to taste.
Make the Cheese and Queso
- 2
Prepare the Beer Queso
In a saucepan over medium heat, combine cream cheese, milk, and beer. Stir until smooth. Add in the cheddar cheese, Monterey Jack cheese, diced tomatoes with green chilies, chili powder, cumin, and garlic powder. Stir continuously until the cheese is melted and the mixture is creamy. Remove from heat.
Assemble the Nachos
- 3
Layer the Nachos
On a large serving platter, layer the fried tortilla chips. Pour the beer queso generously over the chips. Top with pickled jalapeños, pico de gallo, cilantro, guacamole, and feta cheese. Drizzle with chipotle aioli and your choice of salsa. Squeeze fresh lime juice over the top before serving.
