CLEVELAND — In honor of National Nachos Day, Chef Pam Good from Giant Eagle was in studio for Lunch Break with Jay Crawford showing us her best, easiest and cheapest versions of the shareable dish.
Pam cooked up her delicious breakfast nachos live on the show, and that recipe is included at the bottom of this article.
Jay lunched with 3News’ Tiffany Tarpley and the two were joined by digital anchor Stephanie Haney. You can watch the full episode again below:
You can lunch with us each day by commenting on our live streams and tweeting with us during the show using #3lunchbreak.
Your involvement is a huge part of the show, so make sure to keep the conversation going for a chance to have your questions and comments shared on the air.
How to make Chef Pam Good’s breakfast nachos
Ingredients for spiced potatoes:
- 2 medium Russet potatoes sliced into 1/8” thick rounds
- 2 Tbls olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper (optional)
Ingredients for toppings:
- 1/2 cup shredded Cotija cheese or sharp cheddar cheese
- 1/2 cup canned black beans rinsed and drained
- 2 jalapeños sliced thin
- Tomato salsa
- Sour cream
- Sliced scallions
- Chopped cilantro
- Lime wedges
- Fried egg
Preheat broiler 400 degrees.
In a small bowl, combine spices. Set aside.
Coat potato slices with olive oil. Arrange in single layer on baking trays. Do not overlap. Sprinkle both sides with spice blend. Bake 20-25 minutes until crisp.
Layer potatoes on baking tray. Sprinkle with black beans and cheese. Broil 20-30 seconds until cheese has melted.
Garnish with salsa, sour cream, jalapeño, avocado slices, scallions and cilantro. Top with fried egg just before serving with lime wedges on the side.