Pimento Cheese Nachos – Garden & Gun

For the Pimento Cheese Nachos: Heat pimento cheese in a small nonstick skillet on low heat until melted. Stir frequently to avoid separation.Arrange tortilla chips on a large serving platter. Pour the hot pimento cheese over the chips to cover evenly. Evenly disperse the other ingredients and any optional toppings to make a beautiful platter. Garnish with lime wedges. For the Pimento Cheese: Shred cheese using a box grater. Transfer the cheese into a mixing bowl and combine thoroughly with other ingredients until the consistency is creamy and spreadable. This can be stored in the refrigerator up to one week.