Breakfast chorizo nachos with a chilaquiles sauce
I’ve been having a craving for chilaquiles lately for some reason and I don’t know why. But I thought this would be a good chance to post a chilaquiles recipe up on the blog. But I wanted to make it more like a nacho plate- because I’ve been craving nachos too!
I decided to make a chilaquiles style nacho recipe with chorizo and egg making it a perfect brunch or “breakfast for dinner” meal. They’re cheesy and full of flavor from the chorizo and chile sauce. Then you have a runny egg all over everything! YES!
Normally a chile sauce for chilaquiles has some tomato base to it but I wanted the sauce to be a little thicker for nachos. I felt by adding more liquid to it would turn the nachos too mushy after being in the oven for the eggs to cook. It turned out great and has more of a bold flavor to it this way too!
Prep for the Chilaquiles Sauce
This sauce is based from my Spicy Red Chile Sauce, then added chorizo to the sauce. You can make this a couple days ahead and top it on your nachos when you’re ready to cook making this a super fast meal to make on a weeknight!
These chilaquiles nachos don’t need to be with just chorizo and eggs either, put whatever your heard desires on them, refreid beans, rice, tofu. top it with lime and jalapeno. Even top with a chorizo and egg scramble!
Chilaquiles with Chorizo Nachos
Ingredients
- 3 whole dried ancho peppers
- 1 tsp cumin
- 3 whole dried guajillo peppers
- 1 whole garlic clove
- 8 oz chorizo
- 1/4 cup yellow onion chopped
- 1/2 bag chips
- 1 cup shredded cheese
- 4 whole eggs
Instructions
- Boil the dried peppers in about 1 cup of water until soft; about 5-10 minutes.
- in a food processor, add garlic cumin and the peppers with stems removed. Add about another cup of water and blend.
- You may need to add a little more water, or tomato sauce to get the consistency to your liking. ad a pinch of salt to taste. Set aside or store in the fridge up to 3 days.
- In a pan with 1 tbsp of olive oil, cook chorizo and your onion for about 5 minutes and drain.
- pour about 2 cups of the red chile sauce into the pan along with the chorizo and let cook down for a minute or two.
- With your oven preheated to 450, add chips cheese, the chorizo red chile sauce and top with 4 eggs. Tip: make a little crater in the spots where you want the eggs to sit so that they don't slip to the sides when you crack open.
- Serve as a side, or along some rice and beans. Enjoy!
9 Comments
I love the runny eggs! Breakfast, brunch, lunch, dinner, or brinner, I’ll take this on my plate! On a side note, your social shares on the left hand side stick out and block the first couple letters of each word. Is there a way to minimize this so I can read it more easily?
Thanks Renee!! Yeah i’ve noticed the social sharing bar will do that one some resolutions, I’m in the process of making some UI upgrades and thats one of them ; )
Alway eat them in restaurant but never thought about makking them at home! Looks perfect.
Thank you!! It’s super easy to make too!
These look INCREDIBLE!! I’ve eaten them at restaurants, but never made my own. Chorizo is PERFECT for this. Yum!
I love chorizo for breakfast so it HAD to be in this recipe! Thanks Kylee!
Oh my gosh! I had something similar (but not so good) at a restaurant for brunch once and have thought about them ever since then. Now thanks to you, I have a recipe and can make my own! ????
It’s a great brunch dish to make, even good for dinner (that’s when I had them!) Thanks Lisa!
Funny story, I created this recipe last year with tortillas and enchilada sauce and every one was saying “Oh you made Chilaquiles!” I had never heard of them until then, and ever since then I see them everywhere! I love Mexican food so happy to have discovered yet another kind! Great recipe and beautiful photos.