Cheesy Breakfast Tostadas

I’m going to be honest – I drank too many beers last night, and I’m struggling to write a witty introduction. These are really good. Make them. Depending on your level of laziness, you can make your own tostadas by frying corn tortillas, or you can buy the premade tostada shells. Instructions for both included.

Serves four.

Ingredients

  • 4 corn tortillas or store-bought tostada shells
  • Vegetable oil
  • 1 cup shredded pepper jack cheese
  • 8 eggs
  • 2 tbsp whole milk or cream
  • Fine sea salt
  • Freshly cracked black pepper
  • 1 tbsp butter
  • 1/4 yellow onion, diced
  • 1/2 poblano pepper, stem removed
  • 1/2 cup guacamole (homemade or store-bought)
  • 4 slices bacon, cooked crisp
  • 1/4 cup crumbled cotija cheese

Directions

If using store-bought shells, skip to step #6 (but still preheat the oven)

  1. Preheat the oven to 400 degrees.
  2. Add 1/4 inch of vegetable oil in a medium skillet and heat over medium-high.
  3. To see if the oil is hot enough for frying, stick the end of a wooden spoon into the oil. Several bubbles should form around the handle and start to float up to the top. If they’re bubbling really hard/aggressively, the oil is too hot – let it cool a bit and check the temperature again.
  4. Once the oil is hot, place one corn tortilla at a time in the oil and cook, flipping half way once it’s lightly golden brown.
  5. Place the fried tostada on a paper towels to soak up the extra oil. Repeat with remaining tortillas.
  6. Roast the poblano pepper over a gas burner on the stovetop, or throw it on a baking sheet and roast in the oven until the skin is slightly charred. Let cool, peel off the blackened skin, and finely chop. Set aside.
  7. Line a baking sheet with aluminum foil or parchment paper.
  8. Place the tostadas on the baking sheet and generously sprinkle with the pepper jack cheese.
  9. Place the baking sheet in oven and bake until cheese is melted and bubbly, approx 5 minutes. Remove from oven and set aside.
  10. In a bowl, whisk together the eggs, milk, 1/2 tsp salt, and several turns of freshly cracked black pepper. Set aside.
  11. Melt the butter in a large skillet over medium-low heat. Once melted, add in the onion, poblano, and a pinch of salt. Cook until softened, approx 5 minutes.
  12. Pour in the egg mixture. Gently scramble the eggs to your liking.
  13. Assemble the tostadas by dividing the scrambled eggs evenly between the tostadas, followed by the guacamole, bacon, and cotija cheese. Serve immediately.

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