My friend and food soulmate, Naomi Pescovitz is celebrating a birthday. I was lucky enough to join her on WTHR to make one of favorite things inspired by her favorite time of day to eat. After one bite she said “We should call these Naomi’s Nachos!” I think her favorite thing we ever made together was born at that moment.
Happy Birthday, sweet friend! I LOVE being on TV with you!
1 family pack of white corn tortillas (you can use yellow corn if you’d prefer), cut in wedges
2 1/2 cups canola oil
You really have unlimited options here. We went for a more brunch style nacho here and deconstructed our salsa and guacamole so that we had less to assemble.
1 lb chorizo, cooked and crumbled
1 1/2 cup chuaua cheese, shredded
1/2 red onion, diced
1 tomato, diced
1 jalepeno, finely diced
1 cup black beans
1/2 cup queso fresco, crumbled
1 avocado, diced
1 lime, sliced in wedges
3-4 eggs, over easy
Heat oil in a large pot to medium high heat. Drop cut tortillas into oil and fry until crisp. Season with salt immediately after removing from heat. Do this in batches until all chips have been made.
Preheat oven to a high broil. Place chips on a foil lined cookie sheet and distribute chorizo, red onion, tomato, black beans, jalepeno and chuaua cheese evenly among chips.
Place nachos in oven for approx 2-3 min. Only to melt cheese. You’ll need to keep an eye on this to make sure you don’t burn your chips or cheese!
Remove nachos from oven and top with remaining ingredients. Place fried egg on top as the last topping.