Sheet Pan Nachos

Let’s make it.

1. 1

   Roast the poblano.

   Place the poblano on a foil-lined baking sheet under a preheated broiler, roughly 4–6 inches from the heat. Turn with tongs until its skin is blistered and blackened on all sides, about 10–12 minutes total. Watch closely. Transfer to a bowl, cover for 10 minutes, then rub off the loose skin. Remove the stem and seeds and chop the pepper.

2. 2

   Bake the tortilla chips.

   Switch the oven to 375°F and allow it to settle to that temperature. Brush both sides of the tortillas lightly with the oil. Cut each 6-inch tortilla into six wedges, or each 4-inch tortilla into four wedges. Arrange in a single layer on two baking sheets and sprinkle with salt. Bake for about 10–15 minutes, turning the chips and rotating the pans halfway through, until crisp and lightly golden. Remove individual chips as they finish and let them stand for a few minutes to crisp further.

3. 3

   Layer and melt.

   Raise the oven temperature to 425°F. Gather the chips onto one large baking sheet in a shallow layer. Scatter the chopped poblano, diced avocado and shredded cheddar evenly over them. Bake for 7–10 minutes, until the cheese is melted and beginning to bubble. Start checking at 7 minutes so the chips do not scorch.

4. 4

   Finish the tray.

   Top the hot nachos with the sliced jalapeño and cilantro. Squeeze a little lime over the tray, add hot sauce to taste and serve immediately with the remaining lime wedges.