Breakfast Nachos* (gf) Recipe

Cook tots

Preheat oven to 425°F (220°C) or preheat an air fryer to 400°F (200°C). Toss frozen tater tots with 1 tablespoon neutral oil, 1 tsp salt and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet (use parchment) or in the air fryer basket and bake/air-fry until golden and crispy, about 18–25 minutes in the oven (turn once at 12 minutes) or 12–15 minutes in an air fryer. Cook until internal temp is hot and edges are crisp.

Make queso

In a small saucepan over medium heat, melt 1 tablespoon butter. If using, stir in 1 tsp gluten-free flour and cook 30 seconds to 1 minute to remove raw taste. Slowly whisk in 1 cup whole milk until smooth. Add 2 oz cream cheese and whisk until melted. Reduce heat to low and add 1 cup shredded Monterey Jack and 1/2 cup shredded white cheddar in handfuls, stirring until each addition melts and the sauce is smooth. Stir in 2 tablespoons mild green chiles, 1/4 tsp ground cumin, 1/4 tsp garlic powder, 1/2 tsp salt and 1/2 tablespoon fresh lime juice. Keep warm on the lowest burner setting, stirring occasionally. If too thick, thin with 1–2 tablespoons more milk.

Cook bacon

While tots bake, cook 6 slices thick-cut bacon in a cold skillet over medium heat until crisp, 8–12 minutes, turning as needed. Transfer to paper towels to drain and cool slightly, then chop into 1/2-inch pieces.

Scramble eggs

In a bowl whisk 4 large eggs with 2 tablespoons milk, 1/2 tsp salt and 1/4 tsp black pepper until combined. Heat 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour eggs in and let sit briefly until edges set, then gently stir with a spatula, folding until soft curds form and eggs are just set but still moist, about 3–4 minutes. Remove from heat.

Mix salsa

Combine 1 cup diced tomatoes, 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, 1/2 chopped jalapeño (seeded if desired), 1 tablespoon fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. Let sit at room temperature at least 10 minutes to meld.

Make crema

In a blender or food processor, combine 1 ripe avocado, 1/4 cup sour cream, 1 tablespoon lime juice, 1/4 tsp garlic powder and 1/4 tsp salt. Blend until smooth, adding up to 1 teaspoon water to reach a drizzling consistency. Transfer to a squeeze bottle or small bowl.

When tater tots are hot and crispy, arrange them on a large ovenproof platter or serving board in a single layer or slightly overlapping pile. Spoon warm queso over the tots evenly—use as much as needed for coverage (about 1 to 1 1/2 cups). Scatter chopped bacon pieces over the queso, then spoon scrambled eggs in dollops across the tray.

Top with spoonfuls of house salsa and drizzle or dot avocado crema over everything. Finish with sliced green onions, extra cilantro leaves and optional crumbled cotija. Serve immediately while tots and queso are hot.