2 cups Monterey Jack cheese coarsely grated, about 8 ounces
2 cups cheddar cheese coarsely grated, about 8 ounces
12 ounce tortilla chips the thicker the better
1/2 piece jalapeno thinly sliced
2 medium radishes thinly sliced
1/2 piece white onion minced, can be tossed with lime juice and salt to lightly pickle
1 handful fresh cilantro roughly chopped
tomatoes diced
lettuce shredded
avocado sliced
lime wedges
hot sauce
Equipment
Gas flame or grill
Nonstick spray or oil
Baking sheet
Foil
Directions
Over a gas flame or on a grill over high heat, char corn all over until at least half the kernels are blistered, and poblano until skin is blackened. Let both cool slightly then cut the corn kernels from the cob. Remove the skin and seeds from the poblano and cut it into very thin ribbons.
Heat oven to 400 degrees. Coat your largest baking sheet with foil (which I did not, and wish I had) and lightly coat it with oil. Arrange 1/3 of chips on tray and sprinkle 1/3 of corn, black beans, poblano strips and cheese over it. Repeat twice.
Bake for 15 to 20 minutes, until the cheese has melted and blistered all over. Use this time to prep your toppings.
When nachos are cooked, you can sprinkle a few toppings over (I used the jalapeños, radishes, tomatoes, onion, cilantro and avocado) or just bring everything to the table and let everyone fix their own.