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Preheat the oven to 375° F. In an ovenproof pan, heat the Fustini’s Olive Oil and diced ham, over medium heat and cook for 2 to 3 minutes, stirring often. Add the onions, jalapeno, and garlic and cook until softened, another 3 minutes, stirring often. Add the salsa and the heavy cream, and bring to a simmer, and cook over medium heat until thickened, 3 to 5 minutes. Add the corn chips and stir to coat. Crack the eggs into the mixture, top with cheese and bake in the preheated oven until the eggs are cooked to your liking, the cheese is melted and browned and the salsa is bubbling, about 8 to 10 minutes. Serve with chopped cilantro and more of the Fustini’s Olive Oil.
Place the tomatillos and garlic in a small saucepan with the water and bring to a simmer over medium-low heat. Cook until the tomatillos are very tender, about 15 to 20 minutes and drain reserving the liquid. Place the cooked tomatillos and garlic along with some of the liquid and the jalapenos in a blender and process until smooth, adding more liquid if needed. Add the Fustini’s Iron Fish Honey Vinegar and Fustini’s Harissa Olive Oil and process. Add the cilantro and process again for a few seconds until the cilantro has been roughly chopped up. Season with salt and pepper and set aside.
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