“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.
For our nachos, I laid out a combination of the Food Should Taste Good™ Blue Corn and the Food Should Taste Good™ Cheddar Tortilla Chips.
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
Leave a Comment