“Food Should Taste Good did compensate me for this recipe & post using its products but as always all opinions are 100% mine”
I’ve always loved to make food for parties and holidays. It’s just who I am and no matter what the occasion, you can bet that I’m thinking of what food I’m going to make the second I see something pop up on my calendar. Not only do I love to make food for holidays and gatherings but I like to make food that people just can’t get enough of. I admit it, I want people to love the food that I make. I want them to smile while they’re eating it. I want it to make them laugh and talk while enjoying each other’s company. I want it to be something they remember, in a good way.
I want the food I make to make a lasting impression; I want the food that I make to taste amazing.
I was first introduced to Food Should Taste Good™ at a food blogger conference and I’ve been a fan ever since. So when Food Should Taste Good™ asked me if I’d want to work with them on creating a recipe for Cinco de Mayo this year, I knew that I was going to be able to create something delicious. Food Should Taste Good™ knows that food just taste better when it’s made with real ingredients.
Thomas and I are already big fans of the Food Should Taste Good™ Blue Corn Tortilla Chips and while I was working on creating a recipe with those, Food Should Taste Good™ sent me a few more bags of their tasty chips and I knew that I had to add their Food Should Taste Good™ Cheddar Tortilla Chips into the mix. (Psst did you know that All Food Should Taste Good Tortilla Chips and Bean Chips are non-GMO, certified Kosher and certified gluten-free!)
So today, I’m sharing an easy little nacho recipe with y’all that I know you’re going to end up loving. The chicken is cooked with a bit of taco seasoning and buffalo sauce before it’s shredded up for the nachos, while the beer cheese sauce comes together in minutes.
After cooking up the chicken and whipping up the beer cheese, I started to bring the dish together by layering everything on top of the chips. To start, I poured about half of the warm beer cheese over the chips.
Then I scattered the cooked, shredded chicken all over before I finished off the nachos with the rest of the homemade beer cheese sauce. I also added a few fresh chives, but that’s completely optional.
Of course since we’re making these nachos for Cinco de Mayo, I couldn’t forget the drinks! I’m pairing my Beer Cheese Nachos with a super quick and easy “Beer-Rita”. Yep, it’s a margarita with a beer twist.
For these, I’m going to let you know how I made mine but please do play around with the measurements, Everyone had different tastes when it comes to mixed drinks and you may want to change it up a bit.
For these I simply, salted the rim of my margarita glass (after running a lime slice around the rim) and then mixed 1/2 cup margarita mix with 1/4 cup Corona beer! Yep, it’s that easy! Toss in a few ice cubes and a lime wedge and you’re ready to sit down with your nachos and “Beer-Rita”!
So, why did I choose to make a beer-rita with Corona to go with my nachos? Psst. I’ll give you a hint. It pairs perfectly with the nachos because I used the same beer that’s in these beer-ritas to make the beer cheese dip! See, I told you that they went perfect together!
Let’s sit down, grab a glass and enjoy some nachos together!
Beer Cheese Chicken Nachos