Roasted Tomatillo And Beef Nachos Food
NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE
Provided by Bobby Flay
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- 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.
- 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.
SLOW-ROASTED TOMATILLOS AND TOMATOES
This is a tasty tomato side dish you can cook alongside roast chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer. Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. To store, cover and refrigerate, up to 3 days.
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TOMATILLO NACHOS RECIPE - TODAY
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- 1. Preheat the broiler. Place the tomatillos, poblanos and the whole jalapeño on a rimmed baking sheet and broil, turning occasionally, until charred and softened, about 18 to 20 minutes. Then, set aside until cool enough to handle. Peel the skin from the poblanos and remove the seeds. Transfer the flesh to a blender, along with the tomatillos, jalapeño and any accumulated juices. Add the chopped cilantro, juice of 3 limes and salt and pepper to taste. Blend until smooth, then set aside.
- 3. In a medium pot over high heat, warm the olive oil until shimmering. Add the beef, sprinkle generously with salt and pepper, and cook until nearly cooked through, about 5 minutes. Set aside 1/3 cup onion for serving, then add the remaining onion and the garlic to the beef and continue to cook, stirring, until golden in spots, about 8 minutes more. Add the cumin and cook, 30 seconds. Add the tomatillo mixture to the pot and stir to combine. Season to taste with salt and pepper. Keep warm.
- 4. Place a third of the chips on an oven-safe baking sheet or platter. Sprinkle with a third of the cheese. Layer on the remaining chips and cheese in the same manner, creating 3 layers of evenly-distributed chips and cheese. Transfer to the oven and bake until the cheese is melted and bubbling, about 8 minutes. Meanwhile, mash the avocado with the remaining lime juice and season to taste with salt and pepper.
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