recipes that are simple and delicious.
I first fell in love with eating simple nachos when I was living in Dallas, Texas. It was one of those throw together snacks, or meals that I pretty much lived on when I was living alone, and I was fine with that. There was something to be said about the simple nacho. A chip, some cheese, and fresh or pickled jalapeno slices. When my wife and I began living together, we would probably eat nachos at least once a week. Making nachos is still part of our weekly meal, maybe once every two weeks, but the throw together plate of grub is always present. Nachos are one of my daughter’s favorite meals as well. Now if you know me, I’ve taken nachos to another level. I’m not the one who thinks you have to have just a plate of meat, cheese, and some avocado. I’ve made everything from chicken mole nachos, pizza nachos, BBQ nachos, and heck, even Greek style nachos. You can tell I love making nachos, not only that but allowing the plate to be the simple palette of what is to be created. This is where I was hungry, it was brunch time, and I wanted to make breakfast nachos. These were awesome.
These nachos can be transformed into some of your favorite breakfast items, and can also be served any time of day. I mean who doesn’t love breakfast for dinner, right?
Let’s get started.
Start by preparing all of your ingredients. Once everything is cooked set aside as we will finish the nachos in a preheated oven.
Preheat the oven to 375 degrees.
To a baking sheet or cast iron fajita pan, add a layer of the chips, overlapping as you desire. Add half of the cheeses and scatter about to get coverage on the chips. Strategically place half of the bacon, shallots, beans, and jalapeno peppers. Sprinkle just a bit more cheese on top, then repeat with a second layer. Yes, these are double layer nachos. Remember, I was hungry?
Place these into the preheated oven and cook for about 10 minutes or until the cheese is nice and melted.
During this time, heat a non-stick skillet on medium heat. Add the oil and let this cook for a minute or two, then crack in the egg. I went sunny side up on this one as I want the yolk to be part of the action as well, and I love a good sunny side or over easy egg. Cook the egg, and season with salt and pepper.
Once the egg is cooked, remove the nachos from the oven, and slide the egg on top. Now you are ready to serve.
These breakfast nachos have everything I love in a breakfast, brunch, or heck, even late night feast. Each bite has everything I wanted in a breakfast bite. That smokiness from the bacon, along with the creaminess of the beans, that when paired with the spiciness of the shallot and jalapeno pepper, I mean, c’mon? If you are looking for something creative to do with your nachos, don’t be afraid to try these. I know I’ll be making some version of these in the very near future.
You know when you go to a holiday party, or get together, for that matter, and there is always that little tub of condensed dip, whether it be a french onion dip, or ranch? Don’t get me wrong now, as I will take a chip and stab it into whatever that dip is, and somewhat enjoy it, but I think we can all do better when it comes to making a dip. That’s where I came in this past week. I had a lot of people coming over and as I had that idea of people liking to stab chips into dips, I decided to create my own version of caramelized onion dip, and boy was it ever great.
This dip is super easy to make and the only time it takes is to caramelize your onions, and you can do that in advance if you would like.
Let’s get started.
Start by heating a large skillet on medium heat. Add the oil, and let that heat up for a minute or so. Add in your thinly sliced onions, and give a good stir. Season with a pinch of salt. Cook on medium to medium-low heat for about 30 minutes, stirring along the way, until the onions begin to brown and caramelize. Keep cooking until they are fully golden and caramelized. Once caramelized, remove from the heat, and let them cool.
To a mixing bowl, add in the remaining ingredients and give that a good mix. Taste. Does it need additional salt? If so, add a pinch or two more. Next, fold in the cooled, caramelized onions. Give that another good stir, then cover and place in the refrigerator for one hour to let the flavors come together.
When you are ready to serve, remove the dip from the refrigerator and serve in one of your serving dishes along with the chips or pretzels, or vegetables.
This dip completely dominates any store bough dip, sorry store dips. You get nice clusters of the sweet caramelized onions, along with the creaminess from the crema and cream cheese that is perfectly balanced by the worchestershire sauce and garlic. My wife, who is not the biggest fan of most any creamy dip was going back for more on this dip. That is always a great sign that I did something right. Give this one a shot on your next get together, and I guarantee you and your guests will love it.