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Denver Omelet Nachos
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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

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