Mmm ... nachos for breakfast. Or lunch. Or dinner. Actually any time is a good time for nachos. Particularly when they include counterfeit rancheros sauce and are topped with fried eggs. The sauce is made by combining Burns and McCoy Especia Roja and canned enchilada sauce. This results in a great flavor thanks to the hot sauce's guajillo pepper, which is a typical element of true rancheros sauce. For the love of all that is worth loving, use a silicone mat or parchment paper. No one needs to spend their time scrubbing burnt cheese off a sheet tray. Give this recipe a go and tag us (@BurnsandMcCoy) when posting on Instagram.
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients
Bag of tortilla chips
4 c shredded cheese
1 can (16 oz) Refried black beans
1 can (10 oz) red enchilada sauce
1/4 c Burns and McCoy Especia Roja
1/2 c cherry tomatoes
1/4 red onion
1 jalapeno
4 eggs
Oil
Directions
1. Preheat oven to 400 F.
2. Combine enchilada and hot sauces. Grate cheese if not already shredded. Slice the tomatoes, red onion, and jalapeno.
3. Prep sheet tray. Create two layers of chips, refried beans, onion, rancheros sauce, and cheese. Top final layer with tomatoes and jalapeno.
4. Bake for 12 minutes.
5. Fry eggs until whites are set, but yolks are still runny while nachos bake.
6. Top nachos with fried eggs. Dig in!
Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.
Recipe adapted from Melanie Makes.
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Thanks.