Huevos Rancheros Nachos

During the school year, I read the book, Save Me a Seat by Sarah Weeks with one of my 3^rd grade reading groups.  It was a great book about overcoming bullying and being the new kid and self-acceptance and my students absolutely loved it! 

Plus, it was a total foodie book!

It was split into 5 sections, based on the school lunches, plus there were other mentions of the main characters’ favorite foods, like Huevos Rancheros!

I’ve always wanted to make Huevos Rancheros, so I decided to give them a whirl!

Then I got distracted while I was researching Huevos Rancheros recipes and decided to make Nacho-style Huevos Rancheros instead!

They.  Were.  AMAZING!

This is officially one of my favorite loaded nachos recipes!  Who knew runny eggs would be such a fantastic addition to nachos?

Huevos Rancheros Nachos

Adapted from Wok of Life

6 oz tortilla chips

1-2 cups shredded cheddar cheese

1 (14 oz) can pinto beans

1 ½ cup pico de gallo, divided

1 cup cooked, seasoned chicken (like Copycat Qdoba Chicken)

4-5 eggs

1 avocado, diced

Lettuce

Preheat the oven to 350 degrees F.

Place the beans (and can juices) in a small saucepan over medium-high heat.  Stir in 1 cup pico de gallo and bring to a simmer.  Remove from heat and partially mash the beans. Strain out the excess liquid and set aside.

Place the chips in a single layer on a large baking sheet.  Sprinkle liberally with cheese.

Top with the bean mixture and chicken.  Sprinkle with the remaining cheese.  Make slight wells and crack the eggs into the wells.  Sprinkle with the remaining pico de gallo.  Add pepper to the eggs, if desired.

Bake in the preheated oven for 15 minutes or until the eggs are set.  Top with avocado and shredded lettuce and serve.

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Huevos Rancheros Nachos

by Amy's Cooking Adventures July-10-2017

Huevos Rancheros Nachos are a fun twist on a breakfast classic!

Ingredients

• 6 ounces tortilla chips
• 1 1/2 cups cheddar cheese
• 14 ounces pinto beans
• 1 1/2 cups pico de gallo
• 1 cup chicken
• 4 eggs
• 1 avocado
• 2 cups lettuce

Instructions

Preheat the oven to 350 degrees F. Place the beans (and can juices) in a small saucepan over medium-high heat. Stir in 1 cup pico de gallo and bring to a simmer. Remove from heat and partially mash the beans. Strain out the excess liquid and set aside. Place the chips in a single layer on a large baking sheet. Sprinkle liberally with cheese. Top with the bean mixture and chicken. Sprinkle with the remaining cheese. Make slight wells and crack the eggs into the wells. Sprinkle with the remaining pico de gallo. Add pepper to the eggs, if desired. Bake in the preheated oven for 15 minutes or until the eggs are set. Top with avocado and shredded lettuce and serve.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 4 servings