The Ultimate Loaded Nachos but Fresh off the Grill

Ingredients

• 1 pound (453 g) large ripe tomatoes, cored and halved along equator
• 3 tablespoons (45 ml) extra-virgin olive oil, divided
• 3/4 teaspoon Diamond Crystal kosher salt, divided; for table salt use half as much by volume
• Freshly ground black pepper
• 1 1/2 cups wood chips, soaked in water for 10 minutes then drained (see notes)
• 1 medium red onion (8 ounces; 226 g), cut crosswise into 1/2-inch thick rounds
• 2 poblano chiles, stemmed, halved, and seeded
• 2 jalapeño chiles, stemmed, halved, and seeded
• 1 (15-ounce) can black beans, drained and rinsed
• 1 tablespoon (15 ml) lime juice, plus lime wedges for serving
• 1 tablespoon chopped fresh cilantro, plus more for garnish
• 8 ounces (226 g) Monterey Jack cheese, shredded (2 cups shredded)
• 8 ounces (226 g) sharp cheddar cheese, shredded (2 cups shredded)
• 12 ounces tortilla chips (about 1 large bag; see notes)
• 2 whole scallions, thinly sliced
• Sour cream, guacamole, and/or salsa for serving, optional

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