Poblano Nachos Recipe – Rachael Ray

Ingredients

• 8 large poblano peppers
• 2 tablespoons EVOO
• 1 large yellow or white onion, finely chopped
• 2 jalapeno peppers, seeded and chopped
• Salt and pepper
• 2 cloves of garlic, grated or chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 cans of pinto or black beans
• 2 teaspoons hot sauce, or to taste
• Juice of 1 lime
• 3 - 4 cups of shredded easy melting cheeses like Oaxaca, Chihuahua, Monterey Jack, pepper jack or cheddar
• 1 bag of sturdy corn tortilla chips
• 1 cup Mexican crema or sour cream
• 1 ripe avocado
• A handful of cilantro
• ½ cup finely chopped red or white onion
• 1 jalapeno pepper, seeded and finely chopped
• 1 Fresno chili or other red chili of choice, seeded and finely chopped
• 2 cloves of garlic, grated or finely chopped
• Salt
• 2 cups of seeded and chopped plum tomatoes or tomatillos
• Avocado Crema Sauce
• Shredded lettuce
• Thinly sliced radish
• Scallions, chopped or sliced on bias
• Mild or hot pickled jalapeno rings
• Pico de Gallo