Categories
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Nachos & Poblanos |
Yield:6-8
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INGREDIENTS: |
| 3 |
poblano peppers, roasted |
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FOR THE SALSA |
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| 2 tsp |
canola oil |
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| 3 |
dried chilies de arol, stems removed |
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| 8 |
tomatillos, husked, rinsed, roughly chopped |
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| 3 |
plu tomatoes, peeled and roughly chopped |
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| 1 tsp |
kosher salt |
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| 1/4 tsp |
freshly ground black pepper |
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DIRECTIONS:
- To roast the poblanos: Place a rack in the oven about 8in away from heat source; preheat broiler. Arrange poblanos on a baking sheet and broil, turning occasionally, until just charred and softened, 8-10 minutes.
- Transfer to a heatproof bowl and cover with plastic wrap; set aside to steam for 10 minutes. Using a paring knife to scrape off as much skin as possible, then remove seeds. Chop poblanos in 1in pieces; set aside.
- To make salsa: Heat oil in a small pot over medium heat. Add chilies de arbol and cook, turning often, until just browned and toasted, about 2 minutes. Add tomatillos, tomatoes, and 1/2 cup water and bring to a boil.
- Reduce heat to medium-low, cover, and simmer 20 minutes. Uncover and boil gently until just thickened, about 10 minutes more. Transfer to a blender and carefully pulse to make slightly chunky salsa.
- Transfer to a bowl, stir in salt and black pepper, and set aside to cool.
- To make guacamole: In a medium bowl, stir together onion, 1/4 cup cilantro, lime juice, avocados, jalapeno, salt and pepper; set aside.
- To assemble: Preheat oven to 425`F. Spray a large baking sheet with cooking spray, then scatter half the chips on the tray and top with half of each of the Monterey Jack cheese, beans, and roasted poblanos.
- Repeat process with remaining chips, cheese, beans, and peppers, then spoon about 3/4 cup salsa over the top and bake until cheese is bubbly and just browned on top, about 10 minutes.
- Remove from oven and place on plates.
- Spoon crema over nachos, then top with guacamole, Cotija cheese, and remaining 1/4 cup cilantro. Serve with remaining salsa on the side.
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