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Sense & Edibility's Chorizo and Egg Breakfast Nachos
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Chorizo and Egg Breakfast Nachos

Make your own tortilla chips, pico de gallo and guacamole from scratch, or use store-bought toppings for a faster prep time. 
Course Mornings
Cuisine Mexican
Keyword chorizo, eggs, nachos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 606kcal

Equipment

  • deep fryer

Ingredients

Fresh Tortilla Chips

  • vegetable oil for frying
  • 20 10" corn tortillas cut in quarters
  • kosher salt to taste

Chorizo-Egg Nachos

  • 10 ounces (283 grams) Oaxaca cheese divided
  • 12 ounces (340 grams) chorizo casings removed
  • 12 large eggs
  • 1 16 ounce-can (454 grams) refried beans (optional)

Optional Toppings

  • pico de gallo
  • guacamole
  • 10 ounces (283 grams) or 1 1/2 cups cotija cheese crumbled
  • cilantro chopped
  • crema agria (or sour cream)
  • jalapeño pepper thinly sliced
  • lime cut in wedges
  • salsa
  • Mexican hot sauce

Instructions

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. 

Notes

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. 

Swaps:

  • swap the yellow corn tortillas for white, blue, or red corn tortillas
  • use a fruit-based pico de gallo or guacamole
  • add thinly sliced radishes, green onions, or pickled onions

Subs:

  • 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. 

Nutrition

Calories: 606kcal | Carbohydrates: 6g | Protein: 39g | Fat: 46g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 466mg | Sodium: 1772mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 952IU | Calcium: 317mg | Iron: 3mg