Ingredients
- 16 ounces baked or fried tortilla chips (combination of blue and yellow)
- 3/4 pound Monterey jack cheese, shredded
- 3/4 pound white Cheddar, shredded
- Tomatillo-Poblano Salsa, recipe follows
- Smoked Tomato Relish, recipe follows
- Green Chile Creme Fraiche, recipe follows
Directions
Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
Tomatillo-Poblano Salsa:
- 8 tomatillos, husked and washed
- 2 poblano chile peppers
- 1 red onion, peeled and sliced into 1/4-inch thick slices
- Canola oil, for brushing vegetables, plus 1/2 cup
- Salt and freshly ground black pepper
- 2 cloves garlic, coarsely chopped
- 1 lime, juiced
- 1/4 cup chopped cilantro
Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
Smoked Tomato Relish:
- 8 plum tomatoes
- 1/4 cup canola oil, plus more for brushing on the tomatoes
- Salt and freshly ground pepper
- 1/4 cup red wine vinegar
- 2 teaspoons chipotle pepper puree
- 1 small Spanish onion, finely chopped
Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
Green Onion Creme Fraiche:
- 1 pint creme fraiche or sour cream
- 1/2 cup thinly sliced green onions
- Salt and freshly ground pepper
Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.
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Read all 17 reviews
By donny2064_13112586
Mansfield, PA
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.
By dee0609
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
By purplepopstar09
Naples, FL
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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