Breakfast Nachos
Living in Texas, there is almost nothing better than finding good Tex-Mex...especially if it can be made in the privacy of my own kitchen.
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Ingredients
- 1 large onion chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 1 cup kale chopped
- 1 cup Mexican shredded cheese
- 2-3 fried eggs
- 2-3 jalapeños sliced
- 2-3 fingerling potatoes
- 3-4 flour tortillas
- 8-10 cherry tomatoes
- salt to taste
- black pepper to taste
- 5 Tablespoons olive oil divided
- Sour Cream option
- Salsa optional
Instructions
- Chop all veggies then set aside.
- Slice fingerling potatoes (I prefer to slice potatoes to a 1/4" - 1/2" thickness),add Kosher salt and cracked black pepper then bake on a cookie sheet in 350 degree oven until finished, set aside.
- In a hot skillet blister cherry tomatoes using 1 Tablespoon of olive oil, then set aside.
- Wipe out skillet and using 1 Tablespoon of olive oil pan fry kale and set aside.
- Cut flour tortillas into triangles and brown in a lightly oiled skillet using 1-2 Tablespoons of olive oil, set aside.
- Add final tablespoon of olive oil in a hot skillet fry 2-3 eggs and set aside, sunny-side up.
- Fry bacon until crispy then crumble, when cool enough to safely handle.
- When all ingredients are prepared layer veggies, potatoes, eggs, bacon and cheese over cut triangles.
- Add sour cream and serve with salsa. Enjoy!
Notes
Want to turn this into a lunch treat that your family will rave about? Swap out the eggs for grilled chicken breast and the sour cream for ranch dressing. Don't forget some sliced avocado! Ranch Chicken Nachos...Mmmm...
Tried this recipe?Mention @totallythebomb or tag #totallythebomb!