Chile con Queso Nachos with Guajillo Short Ribs and Avocado
The chile con queso – or “cheese dip,” as it’s called in the South – in these over-the-top nachos is totally addictive. Popular with the masses, this dish from San Francisco–based restaurant Tacolicious is also a favorite of at least one Michelin-starred chef, so if you become a fan you’ll be in good company. The chile con queso can be made up to two days in advance and reheated in the microwave or in a small saucepan over low heat before the rest of the dish is assembled.
For the chile con queso:
- 1 Tbs. vegetable oil
- 1/2 yellow onion, chopped
- 1 tsp. minced garlic
- 1 lb. (500 g) processed cheese such as Velveeta, cubed
- 1 (7-oz./220-g) can diced green chiles, drained
- 3/4 cup (4 oz./125 g) diced canned tomatoes with juice
- 1/4 cup (2 oz./60 g) drained pickled jalapeños
For the nachos:
- 1 lb. 5 oz. (655 g) tortilla chips (about 1 1/2 bags)
- 3 cups (1 1/2 lb./750 g) shredded Guajillo Chile Braised Short Ribs
- 1 large Haas avocado, pitted, peeled and thinly sliced
- 1/4 cup (1/4 oz./7 g) cilantro leaves
- 1/4 cup (1 oz./30 g) grated cotija
- Salsa for drizzling
In a saucepan over medium heat, combine the oil, onion and garlic and sauté until the vegetables are translucent, about 5 minutes. Add the cheese and cook, stirring frequently, until melted, about 8 minutes. Add the green chiles, tomatoes and pickled jalapeños and stir until heated through. Set aside and keep warm.
Preheat a grill for indirect grilling over medium-high heat.
Spread a quarter of the tortilla chips in a single layer on the bottom of a grill tray. Drizzle 1/2 cup (4 fl. oz./125 ml) of the chile con queso over the chips and top with a quarter of the shredded short ribs. Repeat, adding another layer of chips, 1/2 cup (4 fl. oz./125 ml) of the chile con queso, and a quarter of the short ribs three more times, mounding the ingredients slightly in the center. You’ll use all of the chips and short ribs but have some of the chile con queso left over.
Place the grill tray over the center burners on the grill, cover the grill and cook until the top layer of cheese is bubbly and the bottom layer is evenly melted, about 5 minutes.
Remove the tray from the grill and top the nachos with the avocado, cilantro and cotija. Drizzle with salsa and serve immediately. Serves 10 to 12.
Tacolicious, San Francisco, CA.