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

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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

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

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

Green Onion Creme Fraiche:

1 pint creme fraiche or sour cream

1/2 cup thinly sliced green onions

Salt and freshly ground pepper

Directions

  1. 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.

Green Onion Creme Fraiche:

  1. 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.
  2. Tomatillo-Poblano Salsa:
  3. 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.
  4. Smoked Tomato Relish:
  5. 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.
  6. 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.
  7. Green Onion Creme Fraiche:
  8. Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.
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