Brussels Sprouts Nachos with Queso Sauce

Who says nachos need tortilla chips? This brilliant twist swaps them out for grilled Brussels sprouts — charred, tender, and absolutely made for loading up with queso, carne asada, and all the toppings you love. It sounds a little out there, but once you try it, you'll be a total convert. Great as a sharing starter or a genuinely satisfying main.

Ingredients

• 454g Brussels sprouts, halved lengthways
• 1 red onion, cut into wedges
• Avocado oil spray
• 1 tsp smoky-sweet BBQ rub (such as a sweet heat blend)
• 454g top sirloin steak
• 1 tbsp taco seasoning (for the steak)

Queso Sauce

• 473ml double cream
• 60g garlic cloves (roughly 10–12 cloves), peeled
• 25g mature cheddar, grated
• 25g easy-melt mild cheese (such as a mild Mexican-style melt cheese or young Gouda), grated
• 1 tbsp taco seasoning

To Serve (pick your favourites)

• Salsa
• Sliced jalapeños (fresh or pickled)
• Diced tomato
• Diced red onion
• Cooked crispy bacon, crumbled
• Extra grated cheese

Method

1. Preheat your gas grill to medium heat (around 180–190°C at the grates).
2. Spray the halved Brussels sprouts and red onion wedges with avocado oil and toss in a bowl with the BBQ rub until evenly coated.
3. Place the sprouts and onions on a dual grilling grid or grill basket (this keeps them from falling through the grates) and grill over medium heat for 15–20 minutes, turning occasionally, until they have a good colour and are fork-tender.
4. While the sprouts cook, make the queso sauce. Pour the double cream into a heavy-based saucepan on your side burner or hob and add the garlic cloves. Bring to a gentle simmer over medium heat and reduce by half — this will take around 15 minutes. Stir in the grated cheeses and taco seasoning and keep stirring until everything is fully melted and smooth. Keep warm on a low heat.
5. Spray the top sirloin steak with avocado oil and coat evenly in the taco seasoning. Grill on the hottest part of the grill for 3–4 minutes per side for medium (or until the internal temperature reaches at least 63°C for medium, or 75°C for well done — your call with whole-muscle steak). Remove from the grill and rest for 10 minutes under loosely tented foil.
6. Thinly slice the rested steak across the grain.
7. Spread the grilled Brussels sprouts and onions across a large serving platter or board. Drizzle generously with queso sauce, then layer over the sliced steak. Pile on your chosen toppings and serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.