BBQ Queso Nachos

Prep Time 60 min
Cook Time 20 min
Serves 10-12


For the steak:

  • 1 pound strip steaks
  • 2 teaspoons garlic, chopped
  • 1/2 teaspoon ground pepper
  • 1 teaspoon kosher salt
  • 1 orange, juiced
  • 12-ounce can golden ale beer

For the queso:

  • 3 tablespoons butter
  • 3 tablespoons barbeque seasoning
  • 2 cups Guida’s Dairy half & half
  • 1 cup Guida’s Dairy whole milk
  • 2 8-ounce blocks cream cheese, cut into cubes
  • 16-ounce pepper jack cheese, freshly grated

For the rest:

  • 1 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 red onion, thinly sliced
  • Large bag tortilla chips
  • 1/4 cup barbeque sauce
  • 1 jalapeno pepper, thinly sliced
  • 1 avocado, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

How to

For the steak:

  • Add steaks to a gallon-sized, zip-top bag with garlic, pepper, salt, orange juice and beer. Seal and let marinate at least one hour in the fridge.
  • When ready to cook, heat a grill pan over high heat. Grill steaks for 3 minutes, before flipping and grilling the other side for about 2 minutes for a medium-temperature steak – or until desired doneness.
  • Let rest 5 minutes for thinly slicing against the grain.

For the queso:

  • Melt butter in a heavy-bottomed saucepan over medium-low heat.
  • Once melted, whisk in barbeque seasoning to combine.
  • Add in half and half and milk and bring to a slow boil and whisk in cream cheese to melt.
  • Remove from heat and whisk in shredded pepper jack until melted, sauce will be thick.

To assemble:

  • In a small bowl, combine vinegar and sugar until dissolved.
  • Add in sliced red onion and stir to coat. Let pickle for 10 minutes before using.
  • Line a large baking sheet with foil and cover with a hearty layer of tortilla chips.
  • Drizzle with queso, then barbecue sauce.
  • Add sliced steak, before topping with jalapenos, avocado, cilantro, pickled onions and squeeze of lime juice.

Photo & recipe supplied by Half & Half magazine