- Heat queso blanco and Casa Solana Mexican Street roasted corn dip to an internal temperature of 135°F or higher (Serv Safe Standard 135°F for 15 seconds) and hold hot until time to assemble.
- Place 4 oz. Casa Solana Classic corn tortilla chips on a platter. Ladle 2 oz. of queso over tortilla chips. Portion Casa Solana Mexican Street roasted corn dip evenly over tortilla chips. Sprinkle crumbled Cotija cheese over nachos. Portion diced tomatoes over the top. Garnish with sliced jalapeños and fresh chopped cilantro.
Ingredient availability varies by location*