Step 1

1 For the sauce: Combine the roasted peppers and water in a blender (not a food processor) on high speed, making sure not to include any seeds; puree until smooth

Step 2

2 The yield is just under 2 cups

Step 3

3 Heat the heavy cream in a nonstick saute pan over medium-low heat

Step 4

4 Add the cheese and cook for about 10 minutes, stirring occasionally, until the cheese has melted and the mixture is creamy

Step 5

5 Reduce the heat to low to keep it warm

Step 6

6 Stir in the poblano puree; taste, and add salt as needed

Step 7

7 (If the chips you’re using are salted, you may want to skip adding salt to the sauce

Step 8

8 ) The yield is about 4 cups

Step 9

9 To assemble the nachos, line individual wide, shallow bowls or baskets with wax paper or coated paper liners

Step 10

10 Place two or three handfuls of chips in each one

Step 11

11 Use a ladle to distribute the sauce over each portion of chips, then scatter equal amounts of the scallions, beans or cooked meat and the pickled onion on top

Step 12

12 Serve right away

Step 13

13 NOTES: Roast the poblanos on a baking sheet in a 425-degree oven for about 20 minutes, until they begin to deflate and the skin looks loosened

Step 14

14 Transfer to a zip-top bag and seal to steam for about 10 minutes, then discard the skins, stems and seeds

Step 15

15 To make your own corn tortilla chips, fry the quartered fresh corn tortillas in batches in 350-degree canola or vegetable oil just until golden

Step 16

16 Drain on a rack over paper towels; if you wish to salt them, do so right away

Step 17

17 To bake them instead, spread in a single layer on a rimmed baking sheet and spray with cooking oil spray, seasoning lightly with salt, if you'd like; toast in a 375-degree oven till lightly browned and crisped

Step 18

18 To quick-pickle the onion, toss together 1 red or white onion cut into thin half-moon slices, 2 tablespoons of sugar and a generous sprinkling of salt in a medium bowl; let it sit for 5 to 8 minutes, so the onion wilts a bit

Step 19

19 Stir in 1/2 cup of red wine vinegar; let it sit for about 15 minutes, so the vinegar infuses the onions, and the sugar and salt have dissolved