Charred Corn Poblano Black Bean Nachos

There’s something undeniably comforting about a plate of Charred Corn Poblano Black Bean Nachos. I remember the first time I decided to make these for a cozy gathering with friends. We were all huddled around the TV, ready to binge-watch our favorite shows, and I thought, why not whip up something delicious and shareable? The idea of nachos came to mind, but I wanted to elevate them a bit. So, I grabbed fresh corn, a spicy poblano pepper, and some creamy cheese. As the corn charred and the poblano blistered, the kitchen filled with an irresistible aroma that instantly ignited my friends’ appetites.

When it was time to serve, I piled the crispy tortilla chips high and loaded them with all the toppings – ooey-gooey melted cheese, luscious black beans, and a rainbow of fresh veggies. Everyone dove in, and I watched as they savored each cheesy bite, reminiscing about our favorite moments together. Making Charred Corn Poblano Black Bean Nachos became a ritual for us, a go-to crowd-pleaser for any occasion. Whether it’s game night or just a simple weeknight dinner, this recipe never fails to bring smiles and satisfy cravings.

So, let’s roll up our sleeves and get cooking. These nachos are not just food; they embody the spirit of togetherness and fun. Trust me, once you try them, you’ll want to make them again and again!

Charred Corn Poblano Black Bean Nachos Shopping List

Let’s take a moment to appreciate the beautiful ingredients that come together in this vibrant dish. Each component plays a crucial role in creating the perfect balance of flavors and textures. Fresh corn and poblano peppers provide that smoky, charred essence, while creamy cheese and black beans add richness and substance. These hearty ingredients work harmoniously, ensuring that every bite of your nachos is a delightful experience.

• 2 ears corn, shucked and silks removed: Fresh corn is sweet and crunchy, providing a delightful burst of flavor when charred.
• 1 large poblano pepper: Adds a mild heat and smoky flavor, enhancing the overall taste of the dish.
• 2 cups shredded Monterey Jack or Pepper Jack cheese: This melty cheese acts as the perfect binding agent, keeping all those delicious toppings together.
• 1 (15-ounce) can black beans, rinsed and drained: A great source of protein and fiber, black beans add heartiness to the nachos.
• 1 (12-ounce) bag tortilla chips: The crispy base for our loaded toppings, providing that satisfying crunch.
• 2 green onions, thinly sliced: Adds a fresh, sharp flavor that complements the richness of the cheese.
• 3 radishes, thinly sliced: Offers a refreshing crunch and peppery bite.
• 1/3 cup fresh cilantro, roughly chopped: Brightens up the dish with its fresh herbal notes.
• 1/2 cup diced tomatoes: Juicy and vibrant, tomatoes add a sweet and tangy contrast.
• 1/4 cup sliced black olives: Adds a briny flavor that rounds out the dish.
• 1 large avocado, chopped: Creamy and rich, avocado enhances the overall taste and texture.
• 1/3 cup crumbled queso fresco: A tangy cheese that adds a delicious finishing touch.
• Lime wedges: For squeezing over the top, adding a zesty brightness.
• Salsa, optional: A flavorful addition for those who love some extra spice.
• Creamy Cilantro Lime Dressing, optional: Drizzle for a creamy finish.
• Sour cream or plain Greek yogurt, optional: A cooling condiment that complements the savory flavors.

Step by Step Guide for Charred Corn Poblano Black Bean Nachos

Ready to dive into the deliciousness? Making Charred Corn Poblano Black Bean Nachos is a fun experience, and you’ll love how easy it is to put together. Just follow these steps, and you’ll have a bubbling, cheesy plate of nachos in no time!

1. First, char the corn and poblano peppers. You can do this over a hot grill or gas flame. If using the grill, put the corn and pepper on the hot grill and char each side for about two to three minutes, or until they are blistered and blackened. The aroma will start to fill your kitchen, and trust me, it’s mouthwatering. If you prefer a gas flame, you should char the corn all over until at least half the kernels are blistered, and the poblano until the skin is blackened. Alternatively, using the oven to broil the poblano peppers works too. Just place them on a baking sheet under the broiler for about ten minutes, rotating them with tongs every couple of minutes to get an even char.

2. Once the poblano peppers are charred, place them in a paper bag and close it tight. Let them sit for about five to ten minutes to steam. This steaming process makes it easier to peel off the skin later. While that’s happening, stand each ear of corn upright, stalk end down, and use a sharp knife to slice the corn kernels off the cob. You’ll want to be careful here! Set the corn and poblano pepper aside once they’re ready.

3. Next, preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil or parchment paper. This will help with easy cleanup later! Spread the tortilla chips evenly over the lined baking sheet.

4. Now it’s time to load those chips! Start by topping the chips with half of the shredded cheese. Then add the charred corn, diced poblano pepper, and black beans. Finally, sprinkle the remaining cheese over everything. You want a good amount of cheese to get that gooey, melty texture!

5. Place the baking sheet in the oven and bake for about ten to fifteen minutes, or until the cheese is melted and bubbly. Keep an eye on it to make sure it doesn’t overcook! The smell coming from the oven will be heavenly.

6. Once the nachos are done, remove the pan from the oven and get ready to top them with your favorites! I like to use a mix of green onions, radishes, cilantro, diced tomatoes, sliced black olives, avocado, and queso fresco. Feel free to get creative with your toppings!

7. For an extra touch, serve with lime wedges, salsa, creamy cilantro lime dressing, and a dollop of sour cream or plain Greek yogurt. The combination of flavors will make your taste buds sing! We love our nachos LOADED, so be generous. Serve immediately and enjoy!

Tips for Success

To ensure your Charred Corn Poblano Black Bean Nachos turn out perfect every time, here are some invaluable tips:

• Storage: Store leftover nachos in an airtight container in the refrigerator for up to three days. However, nachos are best enjoyed fresh!
• Freezing: You can freeze the toppings separately, but it’s not advisable to freeze fully assembled nachos, as they can become soggy.
• Pairing: These nachos pair wonderfully with a side of guacamole or a fresh salad. They’re great for parties or game day!
• Mix It Up: Try different types of cheese or add cooked beef or chicken for variation if you’re feeling adventurous!
• Check Your Chips: Use sturdy tortilla chips that can hold up to the weight of the toppings. Thin chips may break easily.

Serving Ideas for Charred Corn Poblano Black Bean Nachos

Serving Charred Corn Poblano Black Bean Nachos can be as fun as making them! Here are some ideas for impressing your guests:

• As a Snack: Serve them as a snack for game day or movie night. Everyone loves nachos, and they’re perfect for sharing!
• Family Gatherings: These nachos are an excellent addition to potlucks and family gatherings. They’re a hit among both kids and adults!
• Casual Dinners: For a laid-back weeknight dinner, serve these nachos alongside a refreshing salad for a complete meal.
• Seasonal Parties: Whether it’s summer barbecues or cozy winter gatherings, these nachos fit perfectly with your seasonal menu.
• Upscale Appetizer: Present the nachos in individual portions in stylish bowls for a more elegant appetizer at a dinner party.
• Custom Stations: Set up a nacho bar where guests can customize their toppings. It creates a fun and interactive dining experience!

FAQ

Conclusion

In conclusion, Charred Corn Poblano Black Bean Nachos truly stand out with their vibrant flavors and textures. They’re not just a meal; they’re a way to create memories with friends and family around the table. I encourage you to try making these nachos for your next gathering or a cozy night in. You won’t regret it; they’ll soon become a favorite in your household!

Charred Corn Poblano Black Bean Nachos

The ultimate comfort food, Charred Corn Poblano Black Bean Nachos are loaded with smoky, charred flavors and topped with fresh ingredients. This easy weeknight dinner is perfect for sharing with friends and family. Dive into this cheesy delight tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Appetizers

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 ears Corn Shucked and silks removed.
• 1 large Poblano pepper
• 2 cups Shredded Monterey Jack or Pepper Jack cheese
• 15 ounce can Black beans Rinsed and drained.
• 12 ounce bag Tortilla chips
• 2 Green onions
• 3 Radishes
• 1/3 cup Cilantro Roughly chopped.
• 1/2 cup Diced tomatoes
• 1/4 cup Sliced black olives
• 1 large Avocado Chopped.
• 1/3 cup Queso fresco Crumble.
• Lime wedges
• optional Salsa
• optional Creamy Cilantro Lime Dressing
• optional Sour cream or plain Greek yogurt

Equipment

• Oven
• Baking Sheet
• Chef's Knife
• Peeler
• Frying Pan
• Cutting Board

Method

 

1. First, char the corn and poblano peppers. You can do this over a hot grill or gas flame. If using the grill, put the corn and pepper on the hot grill and char each side for about two to three minutes, or until they are blistered and blackened. The aroma will start to fill your kitchen, and trust me, it’s mouthwatering. If you prefer a gas flame, you should char the corn all over until at least half the kernels are blistered, and the poblano until the skin is blackened. Alternatively, using the oven to broil the poblano peppers works too. Just place them on a baking sheet under the broiler for about ten minutes, rotating them with tongs every couple of minutes to get an even char.
2. Once the poblano peppers are charred, place them in a paper bag and close it tight. Let them sit for about five to ten minutes to steam. This steaming process makes it easier to peel off the skin later. While that’s happening, stand each ear of corn upright, stalk end down, and use a sharp knife to slice the corn kernels off the cob. You’ll want to be careful here! Set the corn and poblano pepper aside once they’re ready.
3. Next, preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil or parchment paper. This will help with easy cleanup later! Spread the tortilla chips evenly over the lined baking sheet.
4. Now it’s time to load those chips! Start by topping the tortilla chips with half of the shredded cheese. Then add the charred corn, diced poblano pepper, and black beans. Finally, sprinkle the remaining cheese over everything. You want a good amount of cheese to get that gooey, melty texture!
5. Place the baking sheet in the oven and bake for about ten to fifteen minutes, or until the cheese is melted and bubbly. Keep an eye on it to make sure it doesn’t overcook! The smell coming from the oven will be heavenly.
6. Once the nachos are done, remove the pan from the oven and get ready to top them with your favorites! I like to use a mix of green onions, radishes, cilantro, diced tomatoes, sliced black olives, avocado, and queso fresco. Feel free to get creative with your toppings!
7. For an extra touch, serve with lime wedges, salsa, creamy cilantro lime dressing, and a dollop of sour cream or plain Greek yogurt. The combination of flavors will make your taste buds sing! We love our nachos LOADED, so be generous. Serve immediately and enjoy!

Notes

• Tip 1: Store leftover nachos in an airtight container in the refrigerator for up to three days. However, nachos are best enjoyed fresh!
• Tip 2: You can freeze the toppings separately, but it’s not advisable to freeze fully assembled nachos, as they can become soggy.
• Tip 3: These nachos pair wonderfully with a side of guacamole or a fresh salad. They’re great for parties or game day!
• Tip 4: Try different types of cheese or add cooked beef or chicken for variation if you’re feeling adventurous!
• Tip 5: Use sturdy tortilla chips that can hold up to the weight of the toppings. Thin chips may break easily.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.