Southern Breakfast Nachos Food

BREAKFAST NACHOS

Steps:

• Preheat the oven to 425 degrees F.
• Cook the waffle fries according to the package instructions on a parchment-lined baking sheet.
• Remove the fries from the oven and top with the black beans, bacon and cheese. Return to the oven until the cheese melts and is bubbling, about 5 minutes.
• Meanwhile, heat a medium nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray. Pour the eggs into the hot skillet. Cook, stirring occasionally, until the eggs are just cooked and opaque yellow, 2 to 3 minutes. Season with salt and pepper.
• While the eggs are cooking, make the guacamole. Combine the avocados, garlic, lime juice and salt and pepper to taste in a mixing bowl and mash with a fork until chunky. Add the tomato, serrano and cilantro and mix well.
• Remove the fries from the oven and top with the red onion, scallions and cooked eggs. Dollop dabs of guacamole evenly around the nachos. Serve immediately.

SOUTHERN NACHOS

Steps:

• For the guacamole: Add the avocado flesh to a bowl and smash. Mix in the shallot, tomato and lime juice. Season with salt and pepper and shake in some hot sauce.
• For the nachos: Preheat the oven to 350 degrees F.
• Spread the tortilla chips on a sheet pan and bake until hot, about 10 minutes.
• Meanwhile, cook the sausage in a skillet, stirring, until browned, about 4 minutes. Remove from the heat.
• Combine the cheese, scallions and cornstarch in a medium saucepan. Add 1 1/4 cups half-and-half and cook over medium heat, whisking constantly, until melted and smooth. Stir in the pimientos. Add more half-and-half if necessary for a nice drizzling consistency.
• Transfer half of the chips to a large dish and top with half the sausage, beans, jalapeños and olives. Drizzle generously with the cheese sauce. Add the remaining chips, sausage, beans, jalapeños and olives. Drizzle on more cheese sauce, then top with the guacamole and sour cream. Serve additional cheese sauce on the side for dipping.

BREAKFAST NACHOS

Steps:

• Position your oven rack 6 inches [15 cm] from the broiling element and turn the broiler to high.
• Place the tomatoes, avocado, onion, cilantro, pickled jalapeños, and lime juice in a large bowl and season with ½ teaspoon kosher salt. Mix gently to combine and season to taste with more salt if needed. Let the mixture sit while you prepare the nachos.
• Place the eggs and ½ teaspoon salt in a small bowl and whisk well to combine. Place the butter in a medium nonstick skillet over medium heat. Once it melts, add the beaten eggs and cook, stirring, until the eggs are just set, about 2 minutes. Turn off the heat and reserve the mixture.
• Lay the chips in an even layer on a sheet pan and sprinkle evenly with half of the cheddar cheese and half of the Monterey Jack cheese. Evenly divide the scrambled eggs on top of the cheese layer and then evenly sprinkle the rest of the cheese on top of the eggs.
• Broil until the cheese is melted, about 2 minutes (but keep an eye on the nachos as broilers vary and yours might take a little less or a little more time).
• Top the nachos with the tomato mixture and dollop the sour cream on top. Serve immediately.

SHEET PAN NACHOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
• Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
• Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.