Fresh corn tortilla chips smothered with Alehouse Queso. Served with pico de gallo, cilantro and guacamole. Topped with southwest crema and green onions. Add grilled chicken or Sticky fingers.

In a saucepan over medium heat, warm the Alehouse Queso until melted and smooth. Stir occasionally to prevent sticking.

Prepare the Queso

On a large serving platter, layer the corn tortilla chips evenly. Pour the warm Alehouse Queso over the chips, ensuring they are generously covered.

Assemble the Nachos

Top the nachos with pico de gallo, fresh cilantro, and guacamole. If desired, add grilled chicken or Sticky fingers on top.

Add Toppings

Drizzle the southwest crema over the nachos and sprinkle with chopped green onions.

Finish with Crema

Enjoy the nachos while they are hot and fresh, with extra pico de gallo or guacamole on the side if desired.

Serve Immediately

Corn tortilla chips

Alehouse Queso

Pico de gallo

Fresh cilantro

Guacamole

Southwest crema

Green onions

Grilled chicken (optional)

Sticky fingers (optional)

ALEHOUSE NACHOS

Make ALEHOUSE NACHOS Recipe in just 30m. Fresh corn tortilla chips smothered with Alehouse Queso. Served with pico de gallo, cilantro and guacamole. Topped with southwest crema and green onions. Add grilled chicken or Sticky fingers.

Alehouse Nachos Recipe

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