Spring in North Dakota is an exercise in patience.
You cannot allow yourself the sigh of relief that the people of Missouri or Arkansas might feel when March rolls around. Sure, they might experience their freak snowstorm every now and again but they know it won’t last. For all of us north of I-80 we know it most certainly will, probably until sometime around mid-June.
So we soak up the sun when we can. Peak at the green triangular tips of the tulip leaves popping up out of the ground and hope they will last through the inevitable 15°F nights surely coming sooner or later. And then we tuck that optimism away where it will be safe, zipped inside our parkas or underneath our stocking caps.
We soothe our frayed nerves with melted cheese, roasted potatoes, and fried eggs. Because if there’s anything that can calm the anxiety of one more bitter cold morning it’s nachos for breakfast.
The base for these nachos are hunks of sweet potato tossed in taco seasoning (aka cumin, chili powder, paprika, and cayenne) and roasted in a super hot oven until browned and just cooked through.
There are two levels of toppings on these nachos and you can pile on whatever you’d like, you really can’t go wrong here. For the first layer I chose chorizo, black beans, and sharp aged white cheddar. Under the broiler it goes until it reaches the optimum bubbly-slightly-burnt-in-some-spots-cheese-effect.
The second layer I’ve gone with fried eggs and a fresh mango-tomato salsa with jalapeño, cilantro, and tequila because I like to maintain some level of hopefulness and there’s nothing like fresh fruit and tequila to help me put on those rose-colored glasses.
One More Thing
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