These Breakfast Nachos and Chilaquiles recipes has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MakeGameTimeSaucy #CollectiveBias
If you’ve hung out on my blog at all, you know I love breakfast foods! So I thought I would make some Breakfast Nachos, but then there were leftovers, so I made a second Breakfast Chilaquiles dish using the leftover chips and salsa. These breakfast nachos are great for those Sunday game days when the football game is on in the morning. Los Angeles JUST got a football team, so I’m assuming most LA fans are also still fans of other teams that might be playing at 10 am. Here’s the recipe for the Breakfast Nachos: Ingredients:
- Vegetable Oil
- 2-3 Eggs
- Shredded Cheese
- Pepper, diced
- Sour Cream
- Pace® Chunky Salsa
- If you’re making your own tortilla chips, slice your tortillas into triangles and fry them in 1-2 Tbsp of vegetable oil in a skillet over medium heat on the stove.
- While they drain of excess oil, scramble 2-3 eggs (using a bit of milk) and cook your bacon (I like to use the microwave for crispy, crispy bacon).
- Then arrange your chips on a baking sheet, add the scrambled eggs and bacon, then cover with shredded cheese and some diced peppers.
- Pop the baking sheet in your broiler to melt the cheese.
- Remove and top with sour cream, salsa, and some chopped cilantro.
But if you’re having friends and family over to watch the game on a Sunday morning, then make these Breakfast Chilaquiles! The meal is a bit different than the usual game time wings and pizza that everyone will be expecting, plus it’s filling and has great flavor!Here’s what I added to the Breakfast Nachos to make them into Breakfast Chilaquiles:
- Pace® Chunky Salsa
- Pinto Beans
- 2-3 eggs
- Queso Fresca
- Cook your chorizo in a skillet over medium heat.
- Then add your leftover tortilla chips. Allow them to soften for 30 seconds to a minute.
- Next, add your salsa and pinto beans and carefully mix everything together and allow to cook for a couple more minutes, stirring so it doesn't stick to the skillet, then remove from the heat and plate onto dishes.
- Fry your egg, then top your chilaquiles with a fried egg, a few wedges of avocado, crumbled queso fresca, and chopped cilantro.
I didn’t include specific measurements for these Chilaquiles, because you really don’t need them. Make a huge batch of chips and use half a jar of salsa, a can of beans and fry up 2-3 eggs, or simply make one plate and just use a third of a cup of salsa, a third of a can of beans, and fry up 1 egg. Since it isn’t baking, it doesn’t matter! Just cook it to your taste! Plus Chilaquiles are great for making when you have a bunch of leftovers. Use leftover tortilla chips, chorizo, scrambled eggs, shredded chicken or pork, bacon, beans, peppers, cheese, etc. Homemade salsa is great, but when I’m trying to serve a bunch of people I need all the help I can get, so I used Pace® Chunky Salsa. I use Pace® because it has genuine southwest flavor that is guaranteed to add a kick to your snacking and cooking!
And if you’re looking for more inspiration on how to Make It Saucy with Pace®, check out their social hub for more recipes!