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

Name: Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters canola oil, plus more for brushing on the tomatoes; 6 servings Canola oil, for brushing vegetables, plus 1/2 cup; 2 teaspoons chipotle pepper puree; 59 milliliters chopped cilantro; 1 pint creme fraiche or sour cream; 2 cloves garlic, coarsely chopped; 118 milliliters thinly sliced green onions; 1 lime, juiced; 340 grams Monterey jack cheese, shredded; 1 small Spanish onion, finely chopped; 8 plum tomatoes; 2 poblano chile peppers; 1 red onion, peeled and sliced into 1/4-inch thick slices; 59 milliliters red wine vinegar; 6 servings Salt and freshly ground black pepper; 6 servings Salt and freshly ground pepper; 8 tomatillos, husked and washed; 454 grams baked or fried tortilla chips (combination of blue and yellow); 340 grams white Cheddar, shredded

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche at home. This recipe serves 6. One serving contains 1224 calories, 37g of protein, and 92g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. It works well as a hor d'oeuvre. Head to the store and pick up onion, cilantro, creme fraiche, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet.

Instructions

Preheat grill.

Equipment you will use

Grill

Place a large cast iron pan on the grates of the grill and let heat for 5 minutes.

Equipment you will use

Grill

Frying Pan

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.

Ingredients you will need

Cheese

French Fries

Equipment you will use

Grill

Frying Pan

Remove the pan from the heat and top with the 3 toppings.

Equipment you will use

Frying Pan

Preheat grill.

Equipment you will use

Grill

Place a large cast iron pan on the grates of the grill and let heat for 5 minutes.

Equipment you will use

Grill

Frying Pan

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.

Ingredients you will need

Cheese

French Fries

Equipment you will use

Grill

Frying Pan

Remove the pan from the heat and top with the 3 toppings.

Equipment you will use

Frying Pan

Heat the grill to high.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Tomatillos

Poblano Pepper

Onion

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Grill

Bowl

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Tomatillos

Cilantro

Poblano Pepper

Garlic

Onion

Seeds

Equipment you will use

Food Processor

Blender

Pour into a serving bowl.

Equipment you will use

Bowl

Preheat grill to high.

Equipment you will use

Grill

Brush tomatoes with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Cooking Oil

Place the tomatoes on the grill and grill until charred on all sides.

Ingredients you will need

Tomato

Equipment you will use

Grill

Remove from the grill and coarsely chop.

Equipment you will use

Grill

Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl.

Ingredients you will need

Chipotle Chile Puree

Canola Oil

Vinegar

Onion

Equipment you will use

Whisk

Bowl

Add the chopped tomatoes and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Tomato

Let stand at room temperature for 30 minutes before serving.

Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Green Onions

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

59milliliters

canola oil, plus more for brushing on the tomatoes 6servings

Canola oil, for brushing vegetables, plus 1/2 cup 2teaspoons

chipotle pepper puree 59milliliters

chopped cilantro 1pint

creme fraiche or sour cream 2cloves

garlic, coarsely chopped 118milliliters

thinly sliced green onions 1

lime, juiced 340grams

Monterey jack cheese, shredded 1small

Spanish onion, finely chopped 8

plum tomatoes 2

poblano chile peppers 1

red onion, peeled and sliced into 1/4-inch thick slices 59milliliters

red wine vinegar 6servings

Salt and freshly ground black pepper 6servings

Salt and freshly ground pepper 8

tomatillos, husked and washed 454grams

baked or fried tortilla chips (combination of blue and yellow)340grams

white Cheddar, shredded

Recommended wine: Pinot Noir, Sparkling Wine, Riesling, Sparkling Rose

Pinot Noir, Sparkling Wine, and Riesling are great choices for Nachos. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Poppy Monterey Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.