Nachos are fun, and I make them all the time — they are my husband’s favorite meal! (Fancy, I know!) They’re so versatile — you can top them with just about anything — and while I suggest these for breakfast, we have them for dinner, too!
Ingredients:
- 4 cups tortilla chips
- 1 1/2 cups grated cheddar cheese
- 1 (10-ounce) can La Victoria Mild Enchilada Sauce
- 1 (7-ounce) can Ortega diced, fire Roasted green chilies
- 4 eggs
Preparation:
Serves 4
Prep time: less than 5 minutes
Cooking time: 15 to 20 minutes
Preheat the oven to 400 degrees.
Combine the chips, cheese, enchilada sauce and chilies in an (approximately) 2 quart, rectangular,baking dish.
Crack 4 eggs on top, spaced out evenly, and sprinkle with salt and pepper.
Bake just until the eggs are cooked, about 15 to 20 minutes.
Some additional notes:
I like La Victoria and Ortega, however you can use any salsa you like.
For even quicker nachos, see Two Minute Egg and Spinach “Nachos.”
