Breakfast Nachos Recipe

Cut and fry

Stack corn tortillas and cut each into 6 wedges. Heat vegetable oil in a heavy skillet or deep pan to 350°F (or medium-high until a small tortilla sizzles). Working in batches, fry tortilla wedges 1–2 minutes, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray. Immediately sprinkle with kosher salt. Let cool while preparing other components.

Cook chorizo

In a medium skillet over medium heat, add chorizo (no added oil necessary). Break into small pieces with a spatula and cook 6–8 minutes until browned and cooked through. Drain off excess fat, leaving about 1 tablespoon in the pan.

Add beans and season

Return skillet to medium-low, add drained black beans, cumin, smoked paprika and 1/2 tsp salt. Stir and cook 3–4 minutes until heated through and flavors meld. Taste and adjust salt. Keep warm.

Make slurry

In a small bowl whisk cornstarch with 1 tablespoon cold water to make a slurry.

Heat milk and melt cheese

In a small saucepan over low heat, warm the milk until it begins to steam (do not boil). Gradually add shredded white American cheese and cheddar, stirring constantly until melted and smooth. If mixture seems too thin, whisk in the cornstarch slurry and cook 1–2 minutes until slightly thickened. Stir in chopped pickled jalapeños and black pepper. Keep warm on very low heat, stirring occasionally.

Combine diced tomatoes, red onion, cilantro, minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Stir and let rest 10 minutes at room temperature for flavors to marry. Taste and adjust salt or lime.

In a small skillet over medium-high heat, melt 1 tablespoon butter. Add corn kernels and 1/4 tsp salt. Cook 4–5 minutes, stirring occasionally, until corn is lightly browned and fragrant. Remove from heat and keep warm.

Whisk eggs

In a bowl whisk together eggs, milk or cream, 1/2 tsp salt and 1/4 tsp black pepper until blended.

Cook eggs with salsa

Heat 1 tablespoon butter or oil in a nonstick skillet over medium. Pour in egg mixture and let sit undisturbed for 10–15 seconds. Using a spatula, gently scramble, folding in the eggs. When they are about halfway set, add 1/2 cup salsa and continue to cook, folding, until eggs are just set but still moist, 1–2 minutes more. Remove from heat and fold in shredded cheese until melted and evenly distributed. Keep warm.

Halve and pit avocados. Scoop flesh into a bowl and mash to desired consistency. Add finely chopped red onion, cilantro, lime juice, 1/2 tsp salt and minced jalapeño if using. Stir and taste; adjust salt or lime as needed. Keep chilled until assembly.

Preheat oven to 350°F (optional) to keep components warm. On a large oven-safe platter or baking sheet, spread a single layer of homemade chips. Spoon warm chorizo and black bean mixture evenly over chips. Drizzle or spoon spicy queso over chips and meat, reserving some queso for serving if desired. Scatter scrambled huevos rancheros over the nachos in spoonfuls. Add roasted/browned corn and spoonfuls of pico de gallo across the top. Dot with guacamole and drizzle with sour cream or crema. Sprinkle crumbled queso fresco or cotija and cilantro leaves. Finish with hot sauce if desired.

Serve immediately so chips remain crisp. If keeping warm in oven, place assembled nachos in the 350°F oven for 5 minutes to melt and meld, but serve within 10 minutes to avoid sogginess.