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Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche Recipe

Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on March 16, 2012

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    Made the Tomatillo-pablano salsa part of this recipe and it was NASTY..... very sour and no seasoning .... I used lemon instead of lime and that may be the reason for it being so sour.... really dont think that would make that much of a difference though.

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  • on August 14, 2011

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    Tasty? What did you think? i did the green salsa only in that dish, i used jalapeños no poblanos i love it was great.Thanks

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  • on February 04, 2011

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    I tried out this recipe with my mother and it was a hit in the family. Everyone said it was excellent. I prefer the smoked tomato relish the best.

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  • on September 04, 2010

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    These nachos are terrific, very fresh tasting. I love, love, love the tomatillo salsa. Soooo good and worth a little prep. Great dish; thanks, Bobby!

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  • on September 03, 2010

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    I make this all the time and everyone loves it including me! I add a hot pepper to add little more heat! Love you Bobby Flay!!

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  • on June 16, 2010

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    This took more than the quoted time. My son did the Nachos as suggested. I did mine with corn tortillas grilled whole then layered with taco meat and Tomato Salsa, then tortilla, taco meat and Green Salsa with sour cream mixture on top. Ate it with a fork and knife. Quite a good combination with the sweetness of tomatoes and sharpness of the tomatillos. My first time working with tomatillos.

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  • on June 06, 2010

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    Everything was great! We were in heaven! My favorite is the tomatillo-poblano salsa. I added avocado to the green onion creme fraiche. I tried the creme fraiche before and after adding the avocado and I think the avocado added just the right extra flavor. I made this recipe for dinner along with some pulled rotisserie chicken tacos... just topped the tacos with salsa of choice (topped mine with the tomatillo poblano, but my fiance piled on all 3, sour cream, and shredded cheese. Since I was already grilling nachos... I decided why not throw the rotisserie chicken on the grill for a few min just to get some of the smoky flavor on it too, and threw the tortillas on as well. The recipe does make quite a bit of salsa and I only made one layer of the nachos... but now we have lots of leftovers in the fridge to enjoy! Try it, you'll love it! I'll definitely be making this again!

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  • on May 09, 2010

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    I have never made a salsa with poblanos not have I ever roasted the peppers like this. Mid way thru roasting my gas grill ran out of propane! So I threw them on the gas burners of my stove....kicked on the fan and away we went. It couldn't have been easier.
    This was served at a Cinco de Mayo party with 5 other salsas...and this one was clear and away the best. Eveybody loved it! It has a delicious smokiness that wasn't over bearing. This one is a keeper!

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  • on September 04, 2009

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    I only made the tomatillo-poblano salsa, but it is amazing! We all loved it!

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  • on June 02, 2009

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    I made all of the pieces of this recipe verbatim. Nachos were so great on the grill (I had just bought one of those overpriced Grill Trays from Williams-Sonoma. The tomatillo/poblano salsa was totally worth it. Very garlicky, but still sweet. No real heat at all, but so tasty. The relish was 'eh'. Was pretty good, but I'd rather have gone with something less tangy and more hot. The Green Onion Creme Fraiche -- well, what could be bad about sour cream and scallions, really. The portions of the salsas were too much for the nachos -- even for the mamoth pile we built, but I'll definitely come back to the tomatillo salsa because the leftovers were great on everything from hotdogs to cottage cheese. Very yummy and worth the trouble.

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