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  • Author: Taylor McBride


  • 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)


  1. 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.
  2. 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.
  • Category: Breakfast
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