1 Tablespoon Vegetable Oil
1 Onion, chopped fine
3 Garlic cloves, minced
2 Teaspoons minced fresh oregano or ½ Teaspoon dried
1 Teaspoon ground coriander
1 Teaspoon sea salt
12 Ounces Tomatillos, husks and stems removed, rinsed well, dried and cut into ½ - inch pieces
1 Cup Fresh Corn, thawed
8 Ounces Chilesquiles Chips
12 Ounces Pepper Jack Cheese, shredded ( 3 cups )
1 ( 15-Ounce ) can Pinto Beans, rinsed
2 Jalapeño Chiles, stemmed and sliced thin
3 Radishes, trimmed and sliced thin
1½ Cup Guacamole
1 Cup Chilesquiles Molcajete Salsa
½ Cup Sour Cream
1.-Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch nonstick skillet over medium heat until simmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, coriander, and salt and cook until fragant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos have released all their moisture and mixture is nearly dry, about 10 minutes. Let cool slightly.
2.-Spread half of Chilesquiles Chips evenly into 13 by 9-inch baking dish. Sprinkle 1½ cups of the Pepper Jack Cheese evenly over chips, then top evenly with half of beans and, finally, half of the jalapeños. Repeat layering with remaining chips, Pepper Jack, tomatillo mixture,beans, and jalapeños. Bake until chesse is melted and just beginning to brown, 7 to 10 minutes.
3.-Let nachos cool for 2 minutes, then sprinkle with radishes. Drop scoops of guacamole, Chilesquiles Molcajete Salsa, and sour cream around edges of nachos. Serve immediately, passing lime wedges separately.