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nachos on the grill

nachos on the grill

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Published by Neil

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Published by: Neil on Dec 28, 2008
Copyright:Attribution Non-commercial

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05/17/2013

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

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

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 pepper
2 cloves garlic, coarsely chopped
1/4 cup chopped cilantro
1 lime, juiced
2 tablespoons honey

Heat grill to high. Brush tomatillos, poblanos, and onions with oil and season with salt and pepper.
Place on the grill and grill the tomatillos and poblanos until charred on all sides. Grill the onions until
lightly golden brown and cooked through. Place the poblanos in a bowl, cover with plastic wrap, and
let steam for 15 minutes. Remove skin, stem, and seeds of poblanos, and then coarsely chop and place
in a blender. Coarsely chop the tomatillos and onions and place in the blender. Add the garlic, cilantro,
lime juice, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2
cup oil and blend until emulsified. Season with salt and pepper, to taste. 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:

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