These Charred Corn and Poblano Black Bean Nachos put a fresh twist on sheet pan nachos while staying true to the classic flavors we all love in Mexican food. You will love these loaded nachos!
Charred Corn & Poblano Nachos
Sheet Pan Nachos are just maybe the way to my heart. They’re super versatile: you can serve them as an appetizer, as a side, or enjoy for lunch or dinner. And who doesn’t get a huge smile on their face when they see a sheet pan full of nachos? They’re such a universal favorite! There are a few reasons to incorporate sheet pan nachos into your life if you haven’t already…
- They’re SO easy to make. You literally just pile delicious ingredients on!
- They’re great for parties, who doesn’t like nachos?
- Everyone has a sheet pan! No fancy cooking equipment needed here.
I love the smoky, authentic flavor that charring the corn and poblano peppers adds to this dish! If that steps sounds intimidating or unnecessary, hang with me for a second here while I let you know just HOW easy it is and SO worth the extra step!
How to Char Corn
Charring sweet corn brings out the BEST flavor! You can char corn over a hot grill or gas flame. Both methods work well.
- If using the grill, put the corn on the hot grill and char each side, 2 to 3 minutes per side, or until blistered and blackened.
- If using a gas flame, char the corn all over until at least half the kernels are blistered.
Let the corn cool until you can handle it. To cut the corn off the cob, stand each ear of corn up, stalk end down, and use a sharp knife to slice the corn kernels off the cob.
How to Char Poblano Peppers
Like corn, you can char poblano peppers over a hot grill or gas flame. You can also broil them in the oven.
- For the grill: place the pepper on a hot grill and char each side (2-3 minutes per side) until it’s blistered and blackened.
- On a gas flame, char the pepper until the skin is blackened. Use tongs to turn the pepper so all sides are charred.
- To broil the poblano peppers; cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
- After you char the peppers, place them in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam; this will make the peppers easier to peel. Remove the skin and seeds from the poblano pepper and dice.
Tips for Making Sheet Pan Nachos
- Line your baking sheet, I use a half sheet pan. Getting a layer of foil or parchment paper down makes clean up a breeze, which is amazing when you’re feeding a crowd.
- Layer it up. Do an even layer of your favorite tortilla chips, a sprinkle of cheese, black beans, and then layer on the corn and poblanos. Finish with more cheese…you want that cheese in every single bite!
- Bake for 10-15 minutes in a 400-degree oven. As soon as the cheese is melting, pull it out! We don’t want to burn the tortilla chips, and the peppers and corn are already charred.
- Once removed from the oven, get your nachos all loaded up with your favorite toppings. We love LOADED nachos! Serve immediately and enjoy.
Here’s where the fun really begins. Topping your nachos! This is a great way to do a build-you-own-plate table at a party or to make the best combination you can think of. Here are some of my favorite nacho toppings:
- Green onions
- Thinly-sliced radishes (these add beautiful color!)
- Diced tomatoes
- Black olives
- Crumbled queso fresco
- Avocado (a MUST!)
- Sour cream or plain Greek yogurt
- Add shredded chicken, pork, or steak (if you want!)
- Serve with salsa (pico de gallo, mango salsa, restaurant salsa, or pineapple salsa)
- You can even drizzle Creamy Cilantro Lime Dressing over the top! Go crazy!
More Nachos Recipes:
Charred Corn and Poblano Black Bean Nachos
For the Nachos:
- 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
For the Toppings:
- 2 green onions, thinly sliced
- 3 radishes, thinly sliced
- ⅓ cup fresh cilantro, roughly chopped
- ½ cup diced tomatoes
- ¼ cup sliced black olives
- 1 large avocado, chopped
- ⅓ cup crumbled queso fresco
- Lime wedges
- Salsa, optional
- Creamy Cilantro Lime Dressing, optional
- Sour cream or plain Greek yogurt, optional
- 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, 2 to 3 minutes per side, or until blistered and blackened. If using a gas flame, char the corn all over until at least half the kernels are blistered, and poblano until skin is blackened. You can also use the oven to broil the poblano peppers, cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
- Place the poblano peppers in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam, this will make it easier to peel. Meanwhile, stand each ear of corn up, stalk end down and use a sharp knife to slice the corn kernels off the cob. Remove the skin and seeds from the poblano pepper and dice. Set the corn and pepper aside.
- Preheat the oven to 400 degrees Line a large baking sheet with aluminum foil or parchment paper. Cover the baking sheet with tortilla chips in an even layer. Top the chips with half of the shredded cheese and then add the corn, chopped poblano pepper, and black beans. Top with remaining shredded cheese. Place the pan in the oven and bake for 10 to 15 minutes or until the cheese is melted.
- Remove the pan from the oven and top with your favorite toppings! We like to use: green onions, radishes, cilantro, diced tomatoes, sliced black olives, avocado, and queso fresco. You can also serve with lime wedges, salsa, creamy cilantro lime dressing, and sour cream or plain Greek yogurt. We love LOADED nachos! Serve immediately.
Have you tried this recipe?
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Photos by Dishing Out Health