Nachos on the Grill

Tomatillo Salsa

8 ea. Tomatillo husk & wash 2 ea. Garlic chopped

2 ea. Poblano Pepper ¼ c. Cilantro

1 ea. Onion Red slice ½ “ 1 ea. Lime juiced

½ c. Canola Oil 2 T. Honey

tt. Salt & Pepper

Heat grill to high. Brush tomatillos, poblanos, and onions with oil and season with salt and pepper. Place on the grill and grill the tomatillos and poblanos until charred on all sides. Grill the onions until lightly golden brown and cooked through. Place the poblanos in a bowl, cover with plastic wrap, and let steam for 15 minutes. Remove skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender. Coarsely chop the tomatillos and onions and place in the blender. Add the garlic, cilantro, lime juice, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste. Pour into a serving bowl.

Smoked Tomato Relish:

6 ea. Roma Tomato ¼ c. Red Wine Vinegar

¼ c. Canola Oil 2 t. Chipolte Peppers puree

tt. Salt & Pepper 1 ea. Onion chop fine

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.

1 # Tortilla Chips ¾ # Dublinger Cheese or White Cheddar

Tomatillo Salsa Smoked Tomato Relish

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.