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Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche (Bobby Flay) Recipe

Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche (Bobby Flay) Recipe

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

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Ingredients:

Serving

16 oz baked or fried tortilla chips ( combination of blue and yellow)
3/4 lb monterey jack cheese, shredded
3/4 lb 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 tsp 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

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1889.63 Kcal (7912 kJ)
Calories from fat	1205.04 Kcal
		% Daily Value*
Total Fat	133.89g	206%
Cholesterol	200.45mg	67%
Sodium	1526.11mg	64%
Potassium	1025.17mg	22%
Total Carbs	111.58g	37%
Sugars	13.54g	54%
Dietary Fiber	9.56g	38%
Protein	61.43g	123%
Vitamin C	34.3mg	57%
Vitamin A	0.9mg	28%
Iron	4.1mg	23%
Calcium	1553mg	155%

Amount Per 100 g
Calories	267.96 Kcal (1122 kJ)
Calories from fat	170.88 Kcal
		% Daily Value*
Total Fat	18.99g	206%
Cholesterol	28.42mg	67%
Sodium	216.41mg	64%
Potassium	145.37mg	22%
Total Carbs	15.82g	37%
Sugars	1.92g	54%
Dietary Fiber	1.36g	38%
Protein	8.71g	123%
Vitamin C	4.9mg	57%
Vitamin A	0.1mg	28%
Iron	0.6mg	23%
Calcium	220.2mg	155%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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