Nachos on the Grill with Tomatillo-Poblano Salsa, S

Name: Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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; 1 pint creme fraiche or sour cream; 1/2 cup thinly sliced green onions; Salt and freshly ground pepper

Servings: persons

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
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
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
1 pint creme fraiche or sour cream
1/2 cup thinly sliced green onions
Salt and freshly ground pepper

1
Preheat grill.
2
Place a large cast iron pan on the grates of the grill and let heat for 5 minutes.
3
Place 1/3 of the chips in the pan and top with 1/3 of the cheese.
4
Repeat to make 3 layers.
5
Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes.
6
Remove the pan from the heat and top with the 3 toppings.
7
Heat the grill to high.
8
Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper.
9
Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes.
10
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.
11
Process until beginning to become smooth, and then add the cilantro.
12
Process until completely smooth, and season with salt and black pepper.
13
Pour into a serving bowl.
14
Preheat grill to high.
15
Brush tomatoes with oil and season with salt and pepper.
16
Place the tomatoes on the grill and grill until charred on all sides.
17
Remove from the grill and coarsely chop.
18
Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl.
19
Add the chopped tomatoes and season with salt and pepper, to taste.
20
Let stand at room temperature for 30 minutes before serving.
21
Combine creme fraiche and green onions in a medium bowl.
22
Season with salt and pepper, to taste.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions