Take it from us: When it comes to Tex-Mex, the Lonestar Nachos at Jack’s just can’t be beat. In addition to a healthy portion of chips and beans, the star ingredient in this dish is brisket slow-cooked over 18-foot specialty woodfire grills. All of this comes together thanks to Jack’s signature queso, which is made extra special thanks to smoked veg and three types of cheese. 


While the average home chef might not have a Texas-style barbecue in their backyard, they can certainly put their own spin on Jack’s queso. This dip is smoky, lightly spicy, and almost sinfully cheesy– honestly, what’s not to love? We can’t get enough of it with chips, but really, nachos are just the beginning. Jack’s queso can be served with most any Tex-Mex dish that needs little extra richness. 


Meet the Chef 

First and foremost, Chef Stew Navarre hails from Texas, so it’s safe to say he knows a thing or two about Tex-Mex. His father worked on an oil rig, meaning that Navarre was able to travel at a young age– all the while picking up culinary influences from cities around the world.  


After realizing he wanted to pursue cooking professionally, Navarre attended the Culinary Institute of America in New York. He then worked in various restaurants in Houston, Texas, before relocating with his wife to Seattle, where the original Jack’s location is based. 


“Long story short, we found Jack’s Barbecue and … it’s like home here,” Navarre says. “It’s part of my DNA. I’m originally from Texas, and so I get to have all the things that I miss about Texas at work– good food, and you know, lots of Texans come in and they feel like they’re at home.” 



  • ¼ cup diced yellow onion 
  • ¼ cup smoked and diced Roma tomato 
  • ¼ cup smoked and diced poblano pepper 
  • 1 teaspoon vegetable oil  
  • Pinch of salt 
  • 1 ¼ cup milk 
  • ⅓ cup cream 
  • ½ teaspoon chili powder 
  • ¼ teaspoon paprika 
  • Pinch of cayenne (or more if you like spice) 
  • ½ pound diced yellow American cheese 
  • ½ pound diced pepper jack cheese 



  • Start by smoking the tomatoes and poblano peppers on your smoker or grill until they just begin to soften. Once cooked, dice the vegetables. 
  • Saute onions and salt in vegetable oil. Once onions are soft and translucent, add the tomatoes and peppers. Saute everything until soft and set aside. 
  • In a small sauce pot, combine the milk, cream, chili powder, paprika, and cayenne.  Bring to a simmer.   
  • Turn off heat and whisk in the cheese. Whisk until it’s all melted. 
  • Last but not least, stir in the sauteed tomatoes, onions, and peppers. Enjoy!