Divide chips among four serving plates; set aside.
Nachos for breakfast? You don't have to tell us twice!
Servings and Ingredients
|4 c.||Hy-Vee bite-size white corn tortilla chips|
|½ lbs.||Mexican pork chorizo|
|1||avocado, halved, seeded, peeled, and chopped|
|2||fresh jalapeno peppers, halved, seeded, and chopped|
|½ c.||Hy-Vee thick-and-chunky salsa|
|½ c.||Hy-Vee Cheddar cheese dip, warmed|
|4||large pasteurized eggs, cooked sunny-side up|
|Hy-Vee ground black pepper, for serving|
Things To Grab
- 4 serving plates
- Large skillet
Brown chorizo in a large skillet until browned and cooked through (165 degrees). Spoon chorizo over chips on plates; wipe skillet clean. Top each with avocado, jalapeno peppers, salsa, and cheese dip.
Just before serving, crack eggs into same skillet over medium-low heat. Cook eggs until white is set and yolk begins to thicken. Remove eggs from skillet and top nachos with cooked eggs. If desired, sprinkle with black pepper.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 220mg
- Sodium: 1140mg
- Total Carbohydrates: 32g
- Protein: 22g
Hy-Vee Seasons May 2019