SoCal Breakfast Nachos
An exciting way to enjoy breakfast! When the super flavorful and creamy cheese sauce mixes with the yolk from a sunny side up egg, it will create a flavor explosion that will make you want this meal again for lunch.
- 1 dozen corn tortillas
- Canola oil
- 1 cup of monterey jack or cheddar cheese
- 1 cup whole milk 1
- tablespoon flour
- 1/3 cup butter
- Seasoned salt
- 2 large jalapenos
- Red pepper flakes
- 2 eggs
- Pinto beans (optional)
- Sour cream (optional)
- SoCal’s Cremosa Asada
- SoCal’s Original Red Hot Sauce
Cut the corn toritllas into fourths so they make chip shaped triangles. Fry in canola oil until they are a light golden brown. The chips will become 2 shades darker once they are removed from the oil so be careful not to overcook them. Remove the chips from the oil and place on a paper towel lined plate. Sprinkle with a pinch of seasoned salt.
Roasted Jalapeno creamy cheese sauce:
Slice the jalapenos and put them in a hot skillet until roasted. Turn off the heat and add ¼ cup of water. Let stand. Melt your butter in a large sauce pan. Add flour to make a light blonde roux. Then add the milk and whisk together. Pour about 1 tablespoon each of SoCal Cremosa Asada and the Original Red SoCal Hot Sauce along with 1 to 2 tsp of red pepper flakes. Add the shredded cheese and melt on low heat. Add the roasted jalapenos and the dark liquid that’s in the pan to the cheese sauce. Set the heat on your stove to “Keep warm”.
Cook two sunny side up eggs. Place your homemade chips in a bowl, spoon some cheese sauce over them and put your egg on top. Add a spoonful of beans and sour cream if you wish. You may also add more SoCal Hot Sauce if you desire. Enjoy!