Nachos with Poblanos, Fresh Salsa, and Guacamole
Recipe created by Traci Des Jardins
A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy. It's one of O's tasty Super Bowl recipes.
Servings: Serves 6–8
Ingredients
For roasted poblanos:
- 3 poblano peppers
For salsa:
- 2 tsp. canola oil
- 3 dried chilies de arbol , stems removed
- 8 tomatillos (about 3/4 pound), husked, rinsed, and roughly chopped
- 3 plum tomatoes , peeled and roughly chopped
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
For guacamole:
- 1/2 cup finely chopped white onion (about 1/2 onion)
- 1/2 cup chopped cilantro , divided
- 3 Tbsp. lime juice (from about 1 lime)
- 2 avocados , pitted, peeled, and mashed
- 1 jalapeno , stems removed, seeded and finely chopped
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
To assemble:
- 1 bag (14 ounces) tortilla chips
- 3 cups (about 3/4 pound) grated Monterey Jack cheese
- 1 can (15 ounces) pinto beans , rinsed and drained
- 1/2 cup Mexican crema (or sour cream)
- 1/4 cup crumbled Cotija cheese
Directions
To roast poblanos: Place a rack in the oven about 8 inches from heat source; preheat broiler. Arrange poblanos on a baking sheet and broil, turning occasionally, until just charred and softened, 8 to 10 minutes. Transfer to a heatproof bowl and cover with plastic wrap; set aside to steam for 10 minutes. Use a paring knife to scrape off as much skin as possible, then remove seeds. Chop poblanos in 1-inch pieces; set aside.
To make salsa: Heat oil in a small pot over medium heat. Add chilies de arbol and cook, turning often, until just browned and toasted, about 2 minutes. Add tomatillos, tomatoes, and 1/2 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Uncover and boil gently until just thickened, about 10 minutes more. Transfer to a blender and carefully pulse to make a slightly chunky salsa. Transfer to a bowl, stir in salt and black pepper, and set aside to cool.
In a medium bowl, stir together onion, 1/4 cup cilantro, lime juice, avocados, jalapeño, salt, and pepper; set aside.
To assemble: Preheat oven to 425°. Spray a large baking sheet with cooking spray, then scatter half of the chips on the tray and top with half of each of the Monterey Jack cheese, beans, and roasted poblanos. Repeat process with remaining chips, cheese, beans, and peppers, then spoon about 3/4 cup salsa over the top and bake until cheese is bubbly and just browned on top, about 10 minutes. Remove from oven and place on plates.
Spoon crema over nachos, then top with guacamole, Cotija cheese, and remaining 1/4 cup cilantro. Serve with remaining salsa on the side.
To make salsa: Heat oil in a small pot over medium heat. Add chilies de arbol and cook, turning often, until just browned and toasted, about 2 minutes. Add tomatillos, tomatoes, and 1/2 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Uncover and boil gently until just thickened, about 10 minutes more. Transfer to a blender and carefully pulse to make a slightly chunky salsa. Transfer to a bowl, stir in salt and black pepper, and set aside to cool.
To assemble: Preheat oven to 425°. Spray a large baking sheet with cooking spray, then scatter half of the chips on the tray and top with half of each of the Monterey Jack cheese, beans, and roasted poblanos. Repeat process with remaining chips, cheese, beans, and peppers, then spoon about 3/4 cup salsa over the top and bake until cheese is bubbly and just browned on top, about 10 minutes. Remove from oven and place on plates.
Spoon crema over nachos, then top with guacamole, Cotija cheese, and remaining 1/4 cup cilantro. Serve with remaining salsa on the side.
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