Temps are rising, summer has arrived, and grilling season has begun. That said, taking your chiles outside and cooking them over a foil packet of wood chips gives them a smoky flavor an oven broiler could never deliver.
Char savory poblano and fruity Fresno chiles until their skins blister and ears of corn until their kernels turn chewy and sweet. Then add black beans and two kinds of cheese for irresistible gooeyness.
When the nachos finally come off the fire, a squeeze of lime and a scattering of scallions brighten this shareable snack.
Smoked Nachos
Serves 6 to 8
