Warm Beer Cheese Nachos

Warm Beer Cheese Nachos


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These homemade nachos are full of amazing tex-mex flavor. From the Pico de Gallo to the hint of cilantro, these nachos are crave-worthy all week. The best part about them - the cheese. It’s super gooey and delicious - the perfect topping for the chips!

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

6 servings


  • For the Nachos
  • 1 bag tortilla chips
  • 4 green onions, sliced
  • ½ bunch of cilantro, chopped
  • Pica de Gallo
  • For the Cheese
  • ½ lb. Monterey Jack cheese, cubed
  • ½ lb. yellow cheddar, cubed
  • 1 C. light beer
  • ½ C. whole milk
  • 2 Tbs. flour
  • 2 Tbs. unsalted butter

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Preheat the oven to 375 degrees. Heat a medium saucepan on medium and add in the milk and beer. Stir the mixture until it’s simmering but not boiling. In another saucepan, melt the butter and add in the flour, little by little, until it’s fully incorporated. Add in the beer mixture slowly to incorporate. Whisk in the cheeses until they’re melted. Place the nachos in a large skillet or pan. Top the chips with the pico de gallo, onions, and cheese. Bake the nachos for 10 minutes.

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