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Preheat oven to 500ºF. Lightly spray or drizzle the poblanos, onions, garlic and jalapeño peppers with olive oil and roast until peppers and tomatillos are charred and the onions are tender. Remove garlic when light golden and tender; the peppers may need turning as well. Cool peppers in a covered bowl then peel and seed. In a food processor, combine the 3/4 of the peppers, onions, garlic and tomatillos with cilantro, honey, lime juice, cumin and salt, and pulse to chop or purée to your desired consistency. Adjust seasonings to taste.
Layer tortilla chips with chicken, refried beans, salsa, remaining roasted poblano slices, shredded mozzarella, and top with pickled jalapeños, cilantro, sour cream, chili powder and radishes.