This past weekend I went down to Charleston to see my mom, Grandma, and Aunt. We stayed downtown and to kick the weekend off, we went to Bay Street Biergarten for beers and probably definitely too much food. After that, we headed to our hotel to rest and watch some basketball before going out for appetizers and drinks on King Street. My mom, aunt, and I then headed to The Ordinary for oyster sliders and a delicious vermouth cocktail (really!), then over to The Macintosh for gnudi made with ramps (the BEST!), and finally Juanita Greenberg’s where we met up with a friend for nachos and (more) drinks. It was such a blast and while everything was exceptionally great, I had forgotten how much I missed Juanita’s nachos.
In college we used to go there often since it was just a block or two away from my dorm and we’d fill up on nachos and quesadillas before a night of studying (or partying, if we’re being honest here). They were the perfect food for pretty much any occasion. After our night on the town in Charleston this past weekend, I craved some nachos in the morning – these breakfast ones would have been the best cure in the world. They’re made with lots of melty cheese, a homemade blended salsa (it’s delicious and I always have some in my fridge!), and bacon and eggs to get that protein in. It’s a simple dish that’s packed with flavor and would be great alongside these cookies during brunch on Cinco de Mayo, just saying.
Ingredients
- 1 can fire roasted tomatoes
- 1 jalapeno, de-seeded and de-veined
- 1/4 red onion, diced
- 2 cloves garlic
- 1 cup cilantro
- 1 tsp chile powder
- 1/4 tsp cumin
- 1 lime, juiced
- Salt
- Tortilla chips
- Cheddar cheese, shredded
- Bacon, cooked and diced
- Fried eggs
- Avocado
- Cilantro, for garnish
Instructions
- Begin by making the salsa. In a food processor, pour in the fire roasted tomatoes, jalapenos, red onion, garlic, cilantro, chile powder, cumin, and lime juice. Pulse until desired consistency. Season liberally with salt and place in the fridge for at least an hour.
- To make the nachos, place the tortilla chips in the bottom of an oven proof dish. Top with cheddar cheese and bacon. Broil on high until cheese is completely melted. Top with the salsa, fried eggs, avocado and cilantro. Serve immediately.
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This looks interesting. I’m a veteran of the breakfast TACO, having once lived in the very hotbed of tacodom, the Austin/San Antonio area. But breakfast nachos are a new twist that look delicious.
Thanks!! Breakfast tacos are my absolute favorite!! Migas, which hail from that neck of the woods, are something that I crave on a daily basis!