Breakfast Nachos

Nachos are DELICIOUS, easy to make, and such a crowd pleaser. As a Texas raised queen, I grew up with access to beautiful Mexican and Tex-Mex cuisine. My interpretation of nachos is based on the flavors of my home state and is kind of a template that is customizable to your preferences. Bake these beauties on a half-size baking sheet covered with parchment paper for a low mess meal. You can prepare the ingredients the night before and assemble the nachos right before (or as) your guests arrive. Set the whole tray in the center of the table and let everyone dig in. Easy, chic, delicious!

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Breakfast Nachos

Recipe Type: Quick and Easy, Brunch

Time: 30 minutes

Servings: 4 

From Le Hangover Party menu

Ingredients

Nacho foundation

  • One bag of tortilla chips

  • Two 8 oz bars of melty cheese. I use a combo of Monterrey Jack and Cheddar you don’t need to buy super fancy cheese for these nachos (you can also buy grated cheese, but usually these cheeses are covered in starch so that it doesn’t stick together in the bag. I don’t much care for that)

  • 1 15 oz. can of re-fried beans

Toppings (this is what I used for this round of nachos, but you can use whatever you want)

  • 2 Sliced fresh or pickled chilis - I used fresh serrano chilis in this batch

  • ½ cup of sliced radishes

  • ¼ cup cilantro (wash/dry and pick leaves off or roughly chop - cilantro stems are tender and you can eat them)

  • 4-5 bacon slices

  • 1 avocado sliced

  • 1 lime cut into wedges

  • 2-3 green onions sliced

  • White vinegar (optional - a couple tablespoons or so)

  • 4 eggs

Equipment

  • Cheese Grater

  • Half-size baking sheet

  • Parchment paper 

  • Mandoline (optional for slicing vegetables)

  • Fish spatula 

  • Small saucepan to heat refried beans

  • Skillet to cook bacon

Instructions

  1. Wash and dry produce in a bowl filled with water and an optional splash of white vinegar (to clean produce).

  2. If using bacon, cook the bacon in a skillet. Once cooked, remove from pan onto a paper towel lined plate.

  3. Heat canned refried beans in a saucepan with a lid (optional thin out the beans with a little water). Once the beans are bubbling, take them off heat and set aside.

  4. Chop/slice/prep all the toppings for your nachos, grate cheese, and set ingredients aside. If you’re planning to make the nachos the next day cover and store in fridge.

  5. 15 minutes before you’re ready to heat your nachos, preheat oven to 350 ℉.

  6. Place parchment paper on a baking sheet and spread chips evenly over the sheet. Distribute re-fried beans over the chips. Then, top with as much cheese as you want. The key to a great bite is to make sure that you cover as many chips with some cheese/beans. Be equitable and intentional in how you distribute ingredients. 

  7. Pop the nachos into the oven until the cheese melts. This takes around 10 minutes give or take a few depending on your oven. Keep your eye on the oven. The nachos are ready when the cheese is melted and oozy.

  8. When the cheese on the nachos are nearly melted to perfection, begin to fry the eggs. I believe a fish spatula is the best spatula for fried eggs. Set aside on a plate when fried. 

  9. Pull the hot nachos out of the oven and scatter all of the toppings all over the nachos and top with the fried eggs.

Breakfast Nachos Hand.JPG

How to Serve

Serve immediately family style with lacto-fermented hot sauce. I simply put the whole baking sheet in the middle of my table (on top of a trivet or towel of course). Enjoy!