Ingredients
The following ingredients have 8 Servings
- 4 large poblano peppers
- 1 large white or yellow onion
- peeled and cut into wedges
- 4 large cloves garlic
- crushed
- 2 jalapeño peppers
- Olive oil
- for drizzling
- 4 to 6 medium tomatillos
- 2 tablespoons cilantro leaves
- A drizzle agave or light honey
- such as Acacia
- Juice of 1 lime
- 1 teaspoon ground cumin
- Salt
- to taste
- Tortilla Chips
- Shredded cooked chicken
- 1 can vegetarian refried beans (spicy or traditional)
- cooked with 1 cup water or stock and 1 tablespoon cumin
- Shredded mozzarella
- Pickled jalapeños
- cilantro
- sour cream with lime zest
- chili powder and sliced radishes
Instruction
- Preheat oven to 500ºF
- Lightly spray or drizzle the poblanos, onions, garlic and jalapeño peppers with olive oil and roast until peppers and tomatillos are charred and the onions are tender
- Remove garlic when light golden and tender; the peppers may need turning as well
- Cool peppers in a covered bowl then peel and seed
- In a food processor, combine the 3/4 of the peppers, onions, garlic and tomatillos with cilantro, honey, lime juice, cumin and salt, and pulse to chop or purée to your desired consistency
- Adjust seasonings to taste
- Layer tortilla chips with chicken, refried beans, salsa, remaining roasted poblano slices, shredded mozzarella, and top with pickled jalapeños, cilantro, sour cream, chili powder and radishes
