Southwest Nacho Cheese Recipe

Form and Season

Gently form the 7 oz dried-aged Angus ground beef into a flat patty about 3/4" thick with a slightly dimpled center to prevent doming. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Sear

Heat a cast-iron skillet or heavy pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patty in the pan and sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and cook an additional 3-4 minutes for medium (adjust 1-2 minutes each side for desired doneness). Remove to a warm plate and tent with foil to rest for 4 minutes.

Make Roux

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Whisk in 1 tablespoon flour and cook, stirring, for 30-45 seconds until lightly golden (do not brown).

Finish Cheese Sauce

Slowly whisk in 1/2 cup whole milk until smooth. Cook 1-2 minutes until slightly thickened. Reduce heat to low and add 1 cup grated sharp cheddar and 1/2 cup grated Monterey Jack in batches, stirring until melted and smooth. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/8 tsp cayenne, and 1/4 tsp salt. Keep warm. For a thicker 'slab' texture (spreadable), cook an extra minute to reduce slightly, or for a thinner pourable cheese, add 1-2 tablespoons more milk.

Combine 1/2 cup rinsed black beans, diced tomato, 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Mix gently to combine. Taste and adjust lime or salt as needed. Let sit 10 minutes to allow flavors to marry.

Whisk together 2 tablespoons mayonnaise, 1 tablespoon sour cream, 1/2 teaspoon minced chipotle in adobo, 1/2 teaspoon honey, 1/2 tablespoon lime juice, 1/8 teaspoon smoked paprika and 1/8 teaspoon salt until smooth. Taste and adjust chipotle for heat. Chill briefly if making ahead.

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1 clove minced garlic and sauté 30 seconds until fragrant. Add 1 cup diced tomatoes, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp ground cumin and 1/4 tsp salt. Bring to a simmer, then reduce heat to low and gently braise, uncovered, for 12-15 minutes until thickened and slightly jammy. Mash with a spoon if needed and taste for seasoning. Keep warm.

If using whole tortillas, preheat oven to 350°F (175°C). Cut corn tortillas into triangles, toss with 1/2 tsp olive oil and a pinch of salt, and bake on a sheet for 8-10 minutes until crisp and golden. If using ready-made chips, lightly toss in 1/2 tsp olive oil and warm briefly in a 325°F oven for 3-4 minutes.

To assemble: place a bed of tortilla crisps on the serving plate. Set the rested Angus patty on top of the crisps. Spoon or ladle a generous layer of warm slab nacho cheese over the patty, creating a 'slab' of cheese that drapes over the edges. Scatter 2-3 tablespoons of black bean salsa across the top, then drizzle 1-2 tablespoons of Cha sauce in a zigzag. Dot the plate with 1-2 tablespoons braised tomato BBQ around the patty for sweet-smoky contrast. Garnish with fresh cilantro leaves and optional pickled jalapeño slices.

Serve immediately while the cheese is hot and the chips remain crisp.