Tomatillo Nachos
Eddie Jackson's Tomatillo Nachos
Nathan Congleton/TODAY
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5.0 (1 rated)
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These are no ordinary nachos. The fresh, smoky flavor of the roasted peppers and tomatillos takes these cheesy bites to a whole new level of snacking greatness.

Technique tip: Charring the peppers and tomatillos adds a smoky element to this dish.

Swap option: You can swap ground chicken or turkey for the beef.


    • 1½ pounds tomatillos, peeled and washed
    • 2 poblano chiles
    • 2 jalapeño chiles, 1 left whole and 1 thinly sliced
    • 1 cup packed cilantro plus stems, roughly chopped (about 1/2 bunch), plus additional leaves for serving
    • 4 limes, juiced, divided
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 1½ pounds 80 percent lean ground beef
    • 1 large red onion, finely chopped, divided
    • 3 cloves garlic, finely chopped
    • 1½ teaspoons ground cumin
    • Two 9-ounce bags corn tortilla chips
    • 1½ pounds pepper jack cheese, coarsely grated
    • 1 avocado
    • 1 cup sour cream
    • 1/3 cup toasted pepitas


1. Preheat the broiler. Place the tomatillos, poblanos and the whole jalapeño on a rimmed baking sheet and broil, turning occasionally, until charred and softened, about 18 to 20 minutes. Then, set aside until cool enough to handle. Peel the skin from the poblanos and remove the seeds. Transfer the flesh to a blender, along with the tomatillos, jalapeño and any accumulated juices. Add the chopped cilantro, juice of 3 limes and salt and pepper to taste. Blend until smooth, then set aside.

2. Preaheat the oven to 375°F.

3. In a medium pot over high heat, warm the olive oil until shimmering. Add the beef, sprinkle generously with salt and pepper, and cook until nearly cooked through, about 5 minutes. Set aside 1/3 cup onion for serving, then add the remaining onion and the garlic to the beef and continue to cook, stirring, until golden in spots, about 8 minutes more. Add the cumin and cook, 30 seconds. Add the tomatillo mixture to the pot and stir to combine. Season to taste with salt and pepper. Keep warm.

4. Place a third of the chips on an oven-safe baking sheet or platter. Sprinkle with a third of the cheese. Layer on the remaining chips and cheese in the same manner, creating 3 layers of evenly-distributed chips and cheese. Transfer to the oven and bake until the cheese is melted and bubbling, about 8 minutes. Meanwhile, mash the avocado with the remaining lime juice and season to taste with salt and pepper.

5. Top the hot nachos with spoonfuls of warm tomatillo-beef mixture, mashed avocado, sour cream, sliced jalapeños, pepitas, reserved 1/3 cup diced red onion and reserved cilantro sprigs. Serve immediately.

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