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.
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.
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.
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!
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.
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!
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!
