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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Denver Omelet Nachos
...in your mind.
Denver Omelet Nachos

Denver Omelet Nachos

Ingredients

  • 1 pasilla or poblano pepper, diced
  • 8 ounces white mushrooms, diced
  • 1/2 yellow onion, diced
  • 1 pound Black Forest ham, about 1/4 inch thick - diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Kosher salt & fresh ground pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups whole milk
  • 1 1/4 cups shredded cheddar, colby-jack, monterey jack - up to you
  • 3 big handfuls homemade tortilla chips, see recipe here (or store bought)
  • 1 or 2 eggs, cooked sunny or over easy - just be sure there’s a runny yolk

Directions

  1. Heat 1 tablespoon of oil in a large non-stick pan over medium, and add the pepper, mushrooms & onion - cook until nicely softened, about 5 minutes
  2. While it cooks, melt butter in a small butter then stir in the flour - cook stirring about a minute
  3. Preheat oven to 350
  4. Add milk, and continue cooking a couple minutes, using a whisk then add the shredded cheese and continue whisking until smooth
  5. Season with salt & pepper - keep warm
  6. Put a large layer of chips in an oven safe dish, cover with a layer of the cheese sauce, a layer of the ham/veggie combo, then more chips, more cheese sauce, the rest of the ham/veggei and top with remaining 1/4 cup of the shredded cheese
  7. Place in oven or microwave until the shredded top cheese has melted
  8. Top with eggs, and away you go
Denver Omelet Nachos

Denver Omelet Nachos

Ingredients

  • 1 pasilla or poblano pepper, diced
  • 8 ounces white mushrooms, diced
  • 1/2 yellow onion, diced
  • 1 pound Black Forest ham, about 1/4 inch thick - diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Kosher salt & fresh ground pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups whole milk
  • 1 1/4 cups shredded cheddar, colby-jack, monterey jack - up to you
  • 3 big handfuls homemade tortilla chips, see recipe here (or store bought)
  • 1 or 2 eggs, cooked sunny or over easy - just be sure there’s a runny yolk

Directions

  1. Heat 1 tablespoon of oil in a large non-stick pan over medium, and add the pepper, mushrooms & onion - cook until nicely softened, about 5 minutes
  2. While it cooks, melt butter in a small butter then stir in the flour - cook stirring about a minute
  3. Preheat oven to 350
  4. Add milk, and continue cooking a couple minutes, using a whisk then add the shredded cheese and continue whisking until smooth
  5. Season with salt & pepper - keep warm
  6. Put a large layer of chips in an oven safe dish, cover with a layer of the cheese sauce, a layer of the ham/veggie combo, then more chips, more cheese sauce, the rest of the ham/veggei and top with remaining 1/4 cup of the shredded cheese
  7. Place in oven or microwave until the shredded top cheese has melted
  8. Top with eggs, and away you go