Executive Chef of Peninsula Beverly Hill David Codney combines nachos, breakfast, and Mexican food into one delicious dish.
- Tomatillos 20 ea
- Jalapeno 2 whole
- Garlic 5 cloves
- Yellow onion 2 ea medium
- Cilantro (chopped) 2 bunches
- Lime juice 2 ea
- Cumin 1 tblsp
- Salt and pepper
- 2 ea. sliced radish
- 1/2 avocado
- ½ cup pico de gallo
- ½ cup Roasted Tomatillo Salsa
- 2 ea limes
- 1 bunch cilantro
- ¼ cup queso fresco
- 1 sunny side up egg
- Corn Chips
- Clean husk from tomatillos and wash them. Remain whole.
- Cut yellow onions in quarters removing the outermost skin.
- Toss jalapeños, onions, and tomatillos together in a bowl with salt, pepper, and oil and roast them until a nice caramelization. It is ok if you have black spots. This is roasting! You can place on a charcoal grill or use the broiler under your oven for maximized effect.
- Add garlic in the last 4 min to avoid burning. Let them cool down and blend, add cilantro, condiments, and season.
- Use a food processor for slightly chunky salsa. For smooth use a blender.
- Toss chips in bowl with salsa.
- Put chips on plate, garnish with avocado, radish, pico de gallo, queso fresco, cilantro, and lime.
- Fry an egg however you prefer, then put it on top of the chips and enjoy!