Nachos are just an all around fun meal that everyone can enjoy. Chips with melted cheese loaded with your favorite combination of toppings. They can be super simple, inexpensive and ready in just a few minutes for a quick meal that will hit the spot every time. Like these nachos loaded with fresh salsa fresca.

Think of warm chips and salsa, chips and guac, and tacos. These are essentially the flavours of these Nachos. The poblano crema is what really sets these nachos apart and the fact that they are just bursting with freshness. Loaded with fresh tomatoes, melted cheese, and creamy avocado.  Of course we went meatless but there’s nothing stopping you from adding some taco seasoned ground beef here. We are just cutting back/ cutting out the meat here and that’s our personal choice.

Once the poblano sauce is ready it’s time to start layering the chips, top them with cheese and bake in the oven until melted and perfect. While they are baking make a quick salsa fresca, prep the avocado and feta cheese. Once the cheese is melted the nachos are ready to eat and should be served immediately. Don’t let them sit too long as the cheese will start to harden and won’t be as stringy when you pull the chips apart.

They are perfect for a quick meal and make a great game day snack but somehow taste even better on a lazy day. With just a few ingredients and packed with flavor they are the ultimate comfort snack any day of the week.

Print Recipe

loaded salsa fresca nachos

Quick & easy nachos loaded with a freshly made salsa fresca topped with crumbled feta and creamy avocado drizzled with a mild poblano crema

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Comfort Food

Servings: 6

Author: the communal feast

Ingredients

• 1 bag corn tortilla chips
• 1 cup mixed Monterey jack and aged white cheddar shredded
• garnish with feta cheese and diced avocado
• salsa fresca
• 1 cup tomatoes diced into small pieces
• ¼ cup red onion diced into small pieces
• ¼ cup cilantro chopped
• 1 garlic clove minced
• 1 tsp lime juice
• salt and pepper to taste
• poblano crema
• 4 poblano peppers roasted skin removed
• ½ cup plain greek yogurt
• 1 lime juiced
• pinch of salt

Instructions

• 1. Start by roasting the poblano peppers on broil. On a baking sheet line the peppers lightly sprayed in olive oil and rotated until blistered on all sides. The more charred the easier the skin will be to remove. Set aside and cool. About 10 minutes
• 2. While the peppers are roasting combine all of the ingredients for the salsa into a bowl and set aside.
• 3. Once the peppers have cooled and the skins removed, in a food processor combine peppers, lime juice and salt and blend for 1 minute. Add yogurt to combine blending a few seconds. Transfer into a bowl and set aside.
• 4. Heat oven to 375 degrees F. Line a baking sheet with parchment paper and layer tortillas in a single layer. (some overlap is fine) Spread shredded cheese evenly across the chips and bake in the oven until the cheese is melted and begins to bubble. About 10 minutes.
• 5. To serve spread a generous amount of the salsa across the chips, top with crumbled feta cheese, avocado and finish by drizzling the crema. Serve immediately.