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Celebration Nachos

Sue Lau
Prep Time 10 mins
Queso prep time 25 mins
Course Appetizer, Snack
Cuisine American
Servings 4



  • 12 ounces blue corn chips (warmed)
  • 2 cups warmed Mexican queso dip (use my recipe above)
  • 1-1/4 cups pico de gallo salsa (recipe below)

Pico de Gallo Salsa (yield 1-1/4 cups):

  • 1 cup finely diced tomato
  • 1 scallion (thinly sliced)
  • 1/4 cup finely diced red onion
  • 2 tablespoons minced red Fresno peppers or red jalapeno peppers
  • 2 teaspoons chopped fresh cilantro
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon sugar


  • For pico de gallo salsa, stir together ingredients in a small bowl.
  • For each serving of nachos, warm 3 ounces blue corn chips and 1/2 cup queso dip.
  • Drizzle cheese over chips then top with heaping quarter cup (5 tbsp) of salsa.
  • Serve immediately.
  • You can also set up a station with queso kept warm in a crockpot, and let party guests build their own nachos at the table.


From the kitchen of palatablepastime.com
Keyword 4th of July, Patriotic recipes