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Nachos con Queso y Cerveza

Nachos con Queso y Cerveza

Nachos con Queso y Cerveza


Makes 4 servings


4 ounces tortilla chips
Nonstick cooking spray
3/4 cup chopped red onion
2 jalapeño peppers,* seeded and chopped
3 cloves garlic, finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 boneless skinless chicken breasts (about 8 ounces), cooked and chopped
1 can (about 14 ounces) Mexican-style diced tomatoes, drained
1/3 cup pilsner lager
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons chopped black olives

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Preheat oven to 350°F. Place chips in 13X9-inch baking pan; set aside.
  2. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion, peppers, garlic, chili powder and cumin. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, tomatoes and lager. Simmer until liquid is absorbed.
  3. Spoon chicken-tomato mixture over chips; top with cheese and olives. Bake 5 minutes or until cheese melts. Serve immediately.

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