Breakfast Nachos
Yield: 3 servings (recipe can easily be doubled)
1 tablespoon butter
3-4 eggs, lightly whisked
kosher salt, to taste
freshly cracked black pepper, to taste
1 1/2 cups cooked pinto beans or 1 can, drained and rinsed
1/2 cup green chile sauce, store-bought is fine as well
sliced jalapenos, if desired for topping
1/2 cup shredded Mexican cheese blend or the cheese of your choice
3 handfuls tortilla chips
Melt
the butter in a skillet over medium heat. Pour in the eggs and gently
scramble them. Let them cook without messing with them too much. Season
with salt and pepper. When the eggs are barely solid, remove from the
heat. You want to avoid overcooking them, because they will finish
cooking in the pan while you assemble the nachos.
While
the eggs are cooking, stir together the beans and the green chile
sauce. Warm in the microwave for a couple minutes, or in a saucepan on
the stove until hot. Spread the tortilla chips across the serving
plates. Top with the beans and then with the eggs. Add jalapenos, if
desired. Sprinkle with cheese and then microwave each plate for about 20
seconds just to melt the cheese. Alternatively, you can assemble the
nachos on a large baking tray and then melt the cheese in the oven for a
couple minutes. Enjoy!
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