Corn and Poblano Nachos

Corn and Poblano Nachos

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Makes: 4 servings

  • 7 cups restaurant-style blue corn chips (about 4 oz)
  • 1 8 ounce package  shredded mexican cheese blend
  • 3/4 cup tomato salsa
  • 1/2 cup creme fraiche
  • 2 ears or cobs grilled corn
  • 1/2 cup roasted poblano strips
  • 1 teaspoon ancho chile powder
  1. Position a rack in the top shelf of the oven and preheat to broil. Arrange the corn chips on a large, heatproof platter in a single layer to overlap slightly. Sprinkle the cheese over the chips, then dot evenly with the salsa.
  2. Cut grilled corn off the cob; sprinkle over the nachos.
  3. Broil until the cheese is bubbling, 3 minutes. Remove the platter from the oven, dollop with the creme fraiche and top with roasted poblano strips and ancho chile powder.