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To create a breakfast nacho dish that truly stands out, the eggs are essential. Whether you prefer a perfectly runny yolk or fluffy scrambled eggs, the technique you choose will enhance your nachos significantly.

Breakfast Nachos with Hatch Chili

Start your mornings with a burst of flavor by creating Fiery Hatch Chili Breakfast Nachos! This delicious dish combines crispy tortilla chips, melty cheese, savory chorizo, and the unique taste of Hatch green chilies. It's easy to customize for any dietary preference, making it perfect for brunch gatherings or a cozy breakfast at home. Learn the best cooking techniques, ingredient highlights, and layering tips to enjoy a satisfying and hearty meal that elevates your breakfast game.
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Ingredients
  

6 cups tortilla chips (preferably homemade or high-quality store-bought)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup cooked and crumbled chorizo (or substitute with breakfast sausage)

1 cup black beans, thoroughly rinsed and drained

1 cup diced Hatch green chilies (fresh or canned; roasted is best)

4 large eggs

1 tablespoon olive oil

1 ripe avocado, sliced into wedges

½ cup sour cream (or substitute with Greek yogurt)

¼ cup fresh cilantro, finely chopped

1 jalapeño, sliced (optional, for added heat)

Salt and pepper, to taste

Lime wedges, for serving

Instructions
 

Cook the Chorizo: In a medium skillet, heat over medium heat and add the chorizo. Cook, breaking it apart with a spatula, until it's browned and fully cooked through, approximately 5-7 minutes. Once done, remove from heat and let it cool slightly, then set aside.

    Prepare the Eggs: In a separate skillet, heat the olive oil over medium heat. Carefully crack the eggs into the skillet, seasoning with salt and pepper. Cook them for about 3-4 minutes, until the whites are fully set but the yolks remain runny. If you prefer scrambled eggs, whisk the eggs in a bowl prior to adding them to the skillet, and cook until fluffy and softly scrambled; then remove from heat.

      Assemble the Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet or an oven-safe platter, create a base layer with half of the tortilla chips. Evenly top this layer with half of the shredded cheddar cheese, half of the Monterey Jack cheese, half of the black beans, half of the cooked chorizo, and half of the diced Hatch chilies. Repeat this layering with the remaining chips and toppings.

        Melt the Cheese: Transfer the layered nachos to the preheated oven and bake for about 10 minutes, or until the cheeses are melted and bubbly.

          Garnish & Serve: Carefully remove the nachos from the oven. While they are still hot, generously top them with the cooked eggs, avocado wedges, dollops of sour cream, chopped cilantro, and jalapeño slices if you're using them. Serve immediately with lime wedges on the side for an added zesty flair.

            Enjoy: Dive into your fiery Hatch Chili Breakfast Nachos while they're still warm, reveling in the explosion of flavors!

              Prep Time: 15 mins | Total Time: 35 mins | Servings: 4