Monday, August 12, 2013
Inspired by a craving for huevos rancheros on a morning when I had little time to cook, this was a very fast alternative that came together in the time it took to scramble the eggs. I'm already thinking about a whole bunch of different flavor combinations for future 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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ONE YEAR AGO TODAY: Smoked Salmon Pasta with Pine Nuts
TWO YEARS AGO TODAY: Peanut Butter Pie for Mikey