Chili’s Nacho Burger

Here’s a clone recipe for a delicious new burger from Chili’s

unlike any you may have tasted before. It was designed by

the folks at this popular chain to incorporate several of

restaurant’s prepared sides — all of which you will now

have clones for — including Chili’s chili queso, Chili’s

pico de gallo, and Chili’s guacamole. Stack it all onto a

bun with a juicy 1/4-pound ground beef patty and some crumbled

tortilla chips for crunch, and you’ve got a slightly spicy,

South-of-the-border taste. Muy bien, amigos!

Pico de Gallo

2 medium tomatoes, diced

1/2 cup diced Spanish onion

2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed

2 teaspoons finely minced fresh cilantro

Pinch of salt

Guacamole

2 small or 1 large Haas avocado

2 tablespoons sour cream

1/4 cup diced tomato

1/2 teaspoon diced jalapeno

1/4 teaspoon chopped fresh cilantro

1/4 teaspoon lemon juice

1/8 teaspoon salt

Chili Queso

3 ounces ground beef

1 teaspoon all-purpose flour

pinch of salt

pinch of ground black pepper

16-ounce bottle Cheez Whiz

2 tablespoons milk

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

2 pounds ground beef

4 large sesame seed buns

2 cups iceberg lettuce, shredded or chopped thin

2 tablespoons mayonnaise

1 green onion, chopped

16-20 tortilla chips

2-3 fresh jalapenos, sliced

1. First make the pico de gallo. This is easy. Just combine all

of the ingredients for the pico in a small bowl and mix well.

Cover bowl and chill in the refrigerator.

2. Now we’ll make the guacamole. In a small bowl, smash up most

of the avocado, but be sure to leave several unsmashed chunks.

Add the remaining ingredients for the guacamole to the avocado

and mix well. Cover bowl and chill in the refrigerator, next to

the pico.

3. Next we’ll make the chili queso. In yet another small bowl, mix

together ground beef, flour, a pinch of salt, a pinch of black

pepper, and a pinch of chili powder. Use your hands to work the

dry ingredients into the ground beef. Brown the beef in a small

skillet over medium heat for about 5 minutes. Use a spoon or

spatula to crumble the beef as it cooks. Cook until it’s brown,

then set aside.

4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.

When milk and cheese has been combined, add the remaining queso

ingredients. Heat while stirring often until cheese is smooth

and creamy, then cover saucepan and remove it from the heat.

5. Pre-heat a griddle or large frying pan over medium heat.

Lightly butter the face of each bun and brown the buns face-down

on the heat.

6. Separate the ground beef into four 1/2-pound portions. Roll

each portion of meat into a ball and then pat the meat down into

a circular patty slightly larger in diameter than the hamburger

buns. Cook the hamburger patties for 5-10 minutes per side, until

done. Lightly salt and pepper each burger patty.

7. Build the burger open-faced in the following order starting

with the bottom bun:

On Bottom Bun

1/2 cup shredded lettuce

hamburger patty

2 tablespoons chili queso

4 or 5 crumbled tortilla chips

2 teaspoons green onion

On Top Bun

1/2 tablespoon mayonnaise

2 tablespoons pico de gallo

2 tablespoons guacamole

4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french

fries on the side and use the chili queso for dipping.

Makes 4 burgers.

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