Happy Cinco de Mayo! This tasty treat is perfect for breakfast, lunch or dinner… and be sure to check out our cocktails section for some mind-blowing margaritas to go with (even for breakfast). Avocado margarita, that’s all I am saying.
1 15 oz can refried beans ½ jalapeño pepper ¼ cup water ½ cup ranchero sauce 4 ounces tortilla chips (about 3 handfuls) 1 cup shredded cheese (Sharp Cheddar, Colby, and Monterey Jack) 2 eggs ¼ cup Greek yogurt 1 tablespoon cilantro, chopped ½ cup pico de gallo 1 avocado, sliced
Begin by spicing up those canned beans. Add 1 can of refried black beans, 1/2 of a jalapeno, and 1/4 cup of water to a small saucepan. Warm over a medium-low heat until beans are hot, about ten minutes.
While that is warming, coat your cast iron skillet with 1/4 cup of ranchero sauce.
Using the remaining ranchero sauce, toss the tortilla chips and sauce as to lightly coat them. This will not cover all of the chips, and that is ideal. Ideally you want to do this when the beans are done warming so you can quickly prepare the nacho layers. The longer the chips sit, the soggier they will be.
Now let's build our breakfast nachos. Leaving a space for the eggs, pile on layers of chips, refried beans, and the 1 cup of cheese. Carefully place the cracked eggs in the open space and bake the concoction at 325 degrees F for about 13 minutes, until the egg whites are set, turning the pan halfway during baking.
Remove the pan from the oven and top with greek yogurt, chopped cilantro, pico de gallo, and fresh avocado. Oh, and yes, I forgot to add the avo. How? I have no freaking idea. I seriously loose some points there! But I got to eat these chips so I consider it a win either way.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.