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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
Cook Time20 minutes
Total Time30 minutes
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.