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Crispy Loaded Breakfast Nachos with Spicy Chorizo

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A crunchy, spicy, and cheesy breakfast nacho recipe featuring fresh Mexican chorizo, layered tortilla chips, melted cheese, and fresh toppings. Perfect for brunch or casual gatherings.

Ingredients

Scale
  • 8 ounces (about 225g) tortilla chips – choose sturdy, thick chips for maximum crunch
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • 8 ounces (225g) fresh Mexican chorizo sausage, casing removed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs (optional, for sunny-side up or scrambled eggs on top)
  • 1/2 cup (120g) black beans, rinsed and drained (canned is fine)
  • 1/2 cup (75g) diced tomatoes (fresh or canned)
  • 1/4 cup (15g) chopped green onions
  • 1/4 cup (60g) sour cream or Greek yogurt
  • Fresh cilantro leaves, roughly chopped (optional)
  • 1 small jalapeño, thinly sliced (adjust to heat preference)
  • 1 lime, cut into wedges (for squeezing over before serving)

Instructions

  1. Cook the chorizo: Heat a large non-stick skillet or cast-iron pan over medium heat. Add the chorizo, breaking it apart with a spatula. Toss in the chopped onion and minced garlic. Cook for about 7–9 minutes, stirring occasionally, until the chorizo is browned and cooked through and the onions are translucent. Use a slotted spoon to transfer the chorizo mixture to a paper towel-lined plate to drain excess fat.
  2. Preheat the oven: Set your oven to broil on high, or 450°F (230°C) if using a baking setting. Place your baking sheet inside to warm up—this helps crisp the chips faster.
  3. Layer the nachos: Spread half the tortilla chips evenly across the hot baking sheet. Sprinkle half of both cheeses over the chips, then scatter half the cooked chorizo and black beans. Repeat with the remaining chips, cheese, chorizo, and beans in a second layer.
  4. Crisp the nachos: Slide the baking sheet into the oven. Broil for 3–5 minutes or bake for 7–10 minutes until the cheese is melted and bubbly, and the chips are golden and crispy. Watch carefully to avoid burning.
  5. Prepare eggs (optional): While the nachos are crisping, cook your eggs to preference—sunny-side up is recommended for runny yolks. Scrambled or fried eggs work as well.
  6. Add fresh toppings: Remove the nachos from the oven and immediately top with diced tomatoes, green onions, jalapeño slices, cilantro, and dollops of sour cream or Greek yogurt. Squeeze fresh lime juice over the top for a bright finish.
  7. Serve: Place the cooked eggs on top or serve on the side. Enjoy the nachos warm and crispy.

Notes

To keep chips crispy, layer cheese between chips to create a moisture barrier and add fresh toppings just before serving. Watch nachos closely while broiling to avoid burning. For runny yolks, cook eggs on low heat with a lid. Leftovers can be reheated in a 350°F oven for 8-10 minutes; avoid microwaving to prevent sogginess.

Nutrition

Keywords: breakfast nachos, spicy chorizo, brunch recipe, loaded nachos, cheesy nachos, quick breakfast, Mexican breakfast

Find it online: https://grubella.com/crispy-loaded-breakfast-nachos-with-spicy-chorizo-easy-recipe-for-perfect-brunch/