Step 1

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat.

Step 2

Add the buttermilk to a medium size bowl. In a larger shallow bowl (or a pie plate) mix together the flour, crushed tortilla chips, finely crumbled cajita, chili powder salt and pepper.

Step 3

Bring a large pot of water to a boil and cook ravioli for half of the recommended time. I let mine boil for 2-3 minutes. Drain, quickly spread out on a plate so they will not stick together. Once cool to the touch, dip each ravioli in the buttermilk then coat thoroughly with the crushed tortilla chip mixture, pressing to adhere. Place on the prepared baking sheet and repeat until finished. Spray each with a little nonstick spray. Bake for 15-20 minutes, or until crispy and golden. After about 18 minutes of cooking I turned my broiler on for 30 seconds to get a nice golden color, but WATCH them closely!

Step 4

While the raviolis bake make the queso. In a medium bowl toss together the pomegranate arils (or tomatoes), diced jalapeño, cilantro, lime juice, salt and pepper. Add the diced avocado and gently toss. Set aside.

Step 5

Add the oil to a medium skillet over medium heat. Add the onion and cook until the onion is soft and translucent, about 5-10 minutes. Add the beer and simmer, stirring occasionally and scraping up any browned bits. In a bowl, toss the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes.

Step 6

Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.