10ounces (283 grams) or 1 1/2 cupscotija cheesecrumbled
crema agria(or sour cream)
jalapeño pepperthinly sliced
limecut in wedges
Mexican hot sauce
Fry the Tortilla Chips
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.
Prepare the Chorizo, Egg, and Bean Mixture
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.
Assemble the Nachos
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.
swap the yellow corn tortillas for white, blue, or red corn tortillas