Make a double batch and serve them both! I typically keep a jar of salsa con queso on hand at the house for some of our late-night bashes. I make what has come to be known as “Mike’s Late Night Nachos” and they always go over big. I’ll have to write up that recipe soon, but I believe I have some competition for the old queso with this recipe. I picked up some gorgeous looking red and green jalapeno peppers from the market the other day. Some went into the sauce and some were sliced and added over the nachos. So good! And so colorful… Let’s talk about how we make the recipe! Toss in some garlic and cook 1 more minute until garlic is nice and fragrant. Add in a bit of butter and let it melt. Next, add in a bit of flour and stir to form a roux. Cook about 10 minutes or so until the roux becomes a nutty brown. Pour in some beer and stir. Reduce heat to medium-low and continue to stir. Add some cream cheese and stir to incorporate. Finally, add in some shredded white cheddar cheese a bit at a time, stirring the entire time, so that the cheese incorporates and becomes creamy. BOOM! DONE! Enjoy it!
Try Some of My Popular Nacho Recipes
The Ultimate Texas Nachos Game Day Totchos (Tater Tot Nachos) Irish Nachos with Homemade Beer Cheese Mike’s Late Night Nachos
Try Some of These Other Recipes
Chicken and Black Bean Stuffed Poblano Peppers Beer Dip Recipe Spicy Cajun Dip BBQ Skewers with Shrimp and Chicken
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
