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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cut grilled corn off the cob; sprinkle over the nachos.

  • 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.

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