Monday, September 17, 2012

loaded breakfast nachos..


it seems kinda silly giving you a recipe for nachos.. i am sure everyone at some point or another has made some form of nachos.. they are the easiest and yummiest snack food.. and this version is no different.. it's so simple.. you take your chips lay them down on a lined baking sheet or in a casserole dish.. top with cheese, refried beans, a little more cheese and bake in the oven at 350 for about 7-10 minutes.. then i topped mine with 2 fried eggs, pico de gallo, avocado, hot sauce and sour cream.. it was sooooooooo good.. hit the spot on sunday morning!!  i opted for sunny side up eggs, cause well i absolutely love when the yolk gets on whatever it is you have put it on top of!! this would be ahhhmazing hang over food!! NOT that i get hangovers just say'in!!!


ingredients:

bag of corn tortilla chips (i like the baked kind)
cheese, i used low fat 2% sargento mexican cheese
re-fried beans, you can use canned or below is how i make mine.. (i don't use canned they are so easy to make)
pico de gallo or salsa, i like fresh pico, my recipe below
avacado, diced
low fat sour cream
hot sauce, i like to use pico pica but sriracha would be good too..
eggs, cooked any way you like, sunny side up, over easy.. or even scrambled.. it's your choice.. i prefer the sunny side up.. but you might not..

pre heat oven to 400 degrees (f).. line a baking sheet with parchment paper or foil.. layer your corn chips on the pan.. (if you making it for more than one or 2 people make separate piles of the nachos on the baking sheet) sprinkle cheese, spoon your beans, a little more cheese.. place in oven and warm until cheese is melty.. while that's in the oven cook your eggs how you like them.. remove baking sheet top the nachos with your eggs, pico de gallo, avocado, hot sauce and a dollop of sour cream..




refried beans

1 can of pinto beans (we like sun vista)
1 slice of bacon cut into lardons (if you want to go really healthy omit the bacon)

cut up your bacon and cook in an iron skillet until tender but not crispy.. add pinto beans juice and all.. simmer over medium low until most of the liquid is evaporated.. about 30-45 minutes.. depends on how high you have your heat... but about 10 minutes before you think they are done mash with a potato masher.. don't let them get dried out.. while your beans are cooking make your pico de gallo..

 

 pico de gallo

ingredients:

1 tomato, diced
1/2 an onion, diced
1/4 bunch cilantro, chopped
juice of 1/2 a lemon
salt to taste

combine everything above and chill before serving..

3 comments:

  1. being a big fan of nachos, this never occurred to me and I am a bit ashamed. GENIUS!

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  2. OK I have to admit me either.. I was thinking what should I make for breakfast and while I was thinking that I saw chips so I grabbed them thinking, ok nachos for lunch would be quick and easy.. then I walked a few steps and saw eggs and well as they say the light bulb went off and I thought the same thing why have I never made breakfast nachos before.. ha :) and thanks.. I was pretty proud of myself.. *giggle*

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  3. Next time I going to throw in some chorizo or some meat in it.. :)

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