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

Bobby Flay

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Take Me Out to the Ballgame

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
1 hr 25 min
Prep
30 min
Inactive
30 min
Cook
25 min
Yield:
4 to 6 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 16 reviews

  • on August 14, 2011

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 04, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 04, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Cuban-style Burgers on the Grill

Cuban-style Burgers on the Grill

By: Bobby Flay
Rated 5 stars out of 5
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google