0.5cupshredded Jack cheeseMonterrey or Pepper Jack
1tablespoonchopped, fresh cilantro
0.5cupsalsa verdeor salsa of your choice
.25cupsour creamor Greek yogurt
Mix all ingredients together in a small bowl. Set aside.
For the Nachos
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Place the potato slices in a bowl and drizzle with 2 tablespoons of olive oil. Sprinkle with 2 tablespoons of Mexican seasoning, gently toss to coat as evenly as possible.
Place the seasoned potatoes on the prepared baking sheet with edges touching, but not overlapped. You may need two baking sheets depending on how large your potato rounds are.
Place in the oven and bake for 20 minutes. Flip the potatoes over and bake for an additional 15 to 20 minutes, until golden brown and slightly crispy.
While the potatoes are roasting, season the steak with the remaining tablespoon of seasoning.
Heat a small skillet over medium-high heat with the remaining tablespoon of oil. Add the steak and cook for 2 minutes, then flip over and cook for an additional 2 to 3 minutes. Use an instant read thermometer to determine doneness.
Remove steak from the skillet and place on a plate, then cover with aluminum foil to rest.
Beat the eggs and season with salt and pepper. Cook in a non-stick skillet until cooked through.
When potatoes are done, place on a wire cooling rack to protect your counters. Sprinkle the diced red pepper and scrambled eggs over the potato slices.
Sprinkle with the Jack and cheddar cheese.
Return to the oven and bake until cheese is melted, about 6 to 8 minutes.
Chop the steak into bite-sized pieces, then sprinkle over the nachos.
Sprinkle the green onions and chopped cilantro over the top and serve immediately with salsa verde and sour cream (or Greek yogurt) on the size.
All ovens cook differently, baking times are approximate. As you can see above, my oven cooks hot on one side.