This crowd-pleasing recipe was sponsored by Mi Niña Tortilla.

serves 6-8

Ingredients
1 tbsp olive oil
1/2 yellow onion, diced
1 poblano pepper, seeded and diced
1 serrano chili, minced
1 tsp chili powder
1/2 tsp cumin
kosher salt, to taste
10oz can diced tomatoes with jalapeño
12 oz beer (we used a lager, but any light beer would work)
12 oz sharp cheddar cheese, grated
12 oz monterey jack cheese, grated
3 tbsp cornstarch
Mi Niña Tortilla Chips, for serving

Optional Nacho Toppings: thinly sliced radishes, thinly sliced red cabbage, thinly sliced jalapeño, thinly sliced serrano, drained and rinsed black beans, avocado slices, fresh cilantro, diced red onion, fresh lime juice

Directions
Turn the Instant Pot® on to the SAUTE function and add olive oil. Add onion, poblano and serrano and cook for about 3-5 minutes, or until softened. Add the chili powder, cumin and salt and cook for an additional minute or two, or until very fragrant. Add beer and diced tomatoes, scraping the bottom of the pan and stirring to combine.

Meanwhile, toss the grated cheese with the cornstarch, stirring well to make sure each shred is coated with the cornstarch.
Add the lid to the Instant Pot® and make sure the vent is set to \"sealing\". Set the pot to MANUAL, high pressure, and cook for 5 minutes. Let release naturally for about 5 minutes, then release the rest of the pressure manually.

Carefully remove the lid, then working quickly, add the cheese into the beer mixture, whisking vigorously to combine. Once all of the cheese has been incorporated, set pot to KEEP WARM function and serve. Stir occasionally to prevent the cheese from getting lumpy.

To make nachos, scatter Mi Niña Tortilla Chips on a platter and ladle on the cheese sauce. Add toppings of choice and enjoy!

Note: If you do not have a pressure cooker, you can make this in a pot on the stove. Heat a medium saucepan over medium high heat and add the olive oil. Sauté the onion and pepper until soft (about 5 minutes) then add the spices, followed by the beer and the diced tomatoes. Cover and simmer for about 7 minutes, then whisk in the cornstarch-coated cheese as noted above.
Store any leftover cheese in the fridge. To reheat leftovers, set up a double boiler (a pot of 2 inches of simmering water topped with a heat-proof bowl). Add the cold cheese to the bowl and gently reheat, whisking until it becomes smooth and is heated through.

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Who's craving some nachos with your Football!? Game day is here and we're celebrating with fully-loaded nachos with homemade beer queso sauce made in an Instant Pot®! Don't have one? No problem, the method would work on the stovetop as well. This recipe is sponsored by our friends at Mi Niña.

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Photo by Mando Lopez
\n
\nThis recipe comes to us from Nicole Presley @presleyspantry, a Los Angeles-based Mexican-American baker and her vibrant cookbook ¡Viva Desserts! While it is traditional to use a clay pot (the olla part of cafe de olla!) to prepare this warming drink, you can use any pot you have on hand. You can serve it black or with milk or cream as you enjoy your typical coffee.
\n Nicole's whimsical take on classic Mexican pastries and treats sings from each colorful page. From rainbow sprinkle-studded conchas to cherry tres leches cake, every recipe feels equally appropriate for a party or a cozy family dinner at home. Either way, be sure to share these special treats with loved ones and watch the smile that sprawls across their faces!

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Make every night taco night with the help of seasoning mix, taco shells and cheese from Old El Paso™. These flavorful beef tacos with mango salsa are easy to assemble, and fun for the whole family.

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What I love about this meal is the mild spice from the poblano chile strips (rajas) dotted with bits of yellow corn in a creamy cheese sauce. It’ll make you lick your lips twice. This is one of the tastiest meals and a great way to celebrate Latino Heritage Month.

\n\n

This recipe is part of Feedfeed's tribute to Hispanic/Latin Heritage Month 2023

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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