Chorizo and Egg Breakfast Nachos
Crispy homemade tortilla chips are loaded with smoky chorizo, soft scrambled eggs, melted Oaxaca cheese, and fresh Mexican-inspired toppings for an easy, flavorful brunch.
Ingredients
Homemade Tortilla Chips
- vegetable oil as needed for frying
- 20 corn tortillas 10 inch, cut in quarters
- kosher salt to taste
Nacho Toppings
- 10 ounces Oaxaca cheese 283 grams, divided
- 12 ounces chorizo 340 grams, casings removed
- 12 large eggs whisked
- 1 16 ounce can refried beans 454 grams, optional
- pico de gallo to taste
- guacamole to taste
- 10 ounces cotija cheese 283 grams or 1 1/2 cups, crumbled
- cilantro chopped, to taste
- crema agria or sour cream, to taste
- 1 jalapeño pepper thinly sliced
- 1 lime cut in wedges
- salsa to taste
- Mexican hot sauce to taste
Instructions
- Heat vegetable oil in a deep skillet to about 350°F. Fry the quartered corn tortillas in small batches for 2 to 3 minutes until golden and crisp. Remove with a slotted spoon, transfer to a paper towel-lined plate, season immediately with kosher salt, and repeat with the remaining tortillas.
- Carefully drain the frying oil from the skillet and lightly wipe it if needed. Return the skillet to medium heat. Add the chorizo and break it up with a wooden spoon. Cook for about 8 minutes, until deeply browned. Do not drain the rendered fat.
- Reduce the heat to medium-low. Pour the whisked eggs directly into the skillet with the chorizo. Gently stir and fold the eggs into the meat and rendered fat. Scrape the bottom of the skillet and cook until the eggs are softly set and still slightly glossy. Remove from the heat.
- Preheat the oven to 400°F. Spread the homemade tortilla chips evenly on a large rimmed baking sheet. If using refried beans, warm them slightly and spoon small amounts over the chips. Evenly distribute the warm chorizo and egg mixture across the pan.
- Tear the Oaxaca cheese into small pieces and scatter it generously over the nachos. Bake for about 5 minutes, or until the cheese is fully melted and bubbly.
- Remove the nachos from the oven. Sprinkle with crumbled cotija cheese, then add guacamole and pico de gallo. Scatter chopped cilantro and sliced jalapeño over the top. Drizzle with crema agria and serve immediately with lime wedges, salsa, and Mexican hot sauce.
Notes
For the crispiest nachos, fry the tortilla chips in small batches and avoid overcooking the eggs. Assemble the nachos just before baking and add wet toppings immediately before serving to help prevent sogginess.