Simple breakfast nachos with melted cheese, homemade salsa and your favorite toppings are the perfect brunch food or late-night snack to soak up the drinks.
In college we used to go to Juanita’s in Charleston 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.
- 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
- Tortilla chips
- Cheddar cheese shredded
- Bacon cooked and diced
- Fried eggs
- Cilantro for garnish
- 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.
Taylor is a self-taught cook currently living in Charlotte, NC. Having grown up around a family of great cooks, Taylor has always had a passion for food, wine, and cocktails. She is a Mexican and Southern food enthusiast and has never met an avocado she hasn’t liked. You can find her on her blog, Perpetually Hungry.