Chorizo and Egg Breakfast Nachos

Course: Mornings

Cuisine: Mexican

Keyword: chorizo, eggs, nachos

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 606kcal

Make your own tortilla chips, pico de gallo and guacamole from scratch, or use store-bought toppings for a faster prep time.

In a deep frying pot, heat a quart of vegetable oil to 350°F (177°C) over medium-high heat.
Add a half a stack of tortilla triangles and fry for 2-3 minutes, stirring the chips as they fry to prevent them from sticking together.
Once the chips are golden, rise to the top of the oil's surface, and are crispy, use a spider to transfer them from the oil to a colander set over a bowl (or to a sheet pan lined with paper towels). Allow the chips to drain, then salt them with a generous pinch of kosher salt.
Continue frying and salting the remaining chips this way. Once all of the tortillas have been fried and salted, set them aside or store them in a plastic bag until ready to eat.
Make sure your oven is still set to 350°F (177°C).
Arrange the tortilla chips in a single layer on a half-sheet pan and top with half of the Oaxaca cheese shreds. Heat the chips to melt the cheese for 10 minutes.

While the chips are heating, in a large skillet, brown the chorizo over medium-high heat for 9-10 minutes, using a spoon to break the chorizo into crumbles.
While the chorizo cooks, beat the eggs until smooth in a mixing bowl.
Once the chorizo has cooked pour the beaten eggs into the pan. Scramble the eggs and cook for 8 minutes.
Add the refried beans to the skillet and stir them into the mixture until they are warmed through and smooth.

Remove the chips from the oven and spread an even layer of the chorizo-egg mixture over them.
Top the chorizo mixture with the remaining Oaxaca and return the pan to the oven until the cheese has melted, or for 4-5 minutes.
Remove the nachos from the oven and top them with the pico de gallo, guacamole, and the crumbled cotija cheese.
Top with cilantro and drizzle with crema or sour cream. Garnish the nachos with sliced jalapeños, lime wedges, salsa, and/or Mexican hot sauce.
Enjoy immediately after assembling.

The tortilla chips are good for 3 days after you've fried them. Warm them in a 350°F oven for a few minutes for the best taste.

replace the Mexican (pork) chorizo with soy or vegan chorizo
use regular sour cream instead of crema agria (regular sour cream is thicker)
replace the queso fresco with shredded mozzarella, panela, or queso menonita (also called Chihuahua cheese)
use requesón, cotija, or even crumbled chevre in place of queso fresco
use vegan mozzarella cheese instead of queso fresco

These nachos do not store well. Enjoy them soon after assembly.