Loaded Huevos Rancheros Nachos



Loaded Huevos Rancheros Nachos for breakfast, lunch and dinner! I love huevos rancheros and was excited to make a nachos version. Really, turning any dish into a nachos dish sounds like a win to me! I seasoned up some pulled chicken and baked these nachos in a cast iron over the fire. They were super delicious and definitely something you’ll want to try!  

 

Huevos Rancheros

 

Literally translated as rancher’s (like the farm, not the sauce) eggs, huevos rancheros consist of eggs topped with salsa sitting on a couple corn tortillas. One great thing about huevos rancheros and nachos is that you can mix and match a ton of different ingredients for a slightly different dish each time. This is one of the many reasons I love this dish. There’s so much room for creativity, whether you’re trying to be creative or just trying to clean out the fridge. For this recipe, I switched out the typical corn tortillas for corn chips. It’s an easy swap and perfect for my nacho switch up!

I also used one of my favorite tricks for these Loaded Huevos Rancheros Nachos. The secret is to layer the chips and cheese while building your nacho foundation. Don’t you hate it when you get through the top layer of nachos and there’s hardly any toppings left? Not the case when you layer the cheese in. It’s super easy! I start by laying down a thin layer of chips and top with cheese. Then I place that in my fire oven for a minute to let the cheese melt. Next, pull the skillet out from the fire oven and do another thin layer of chips. Cover that new layer of chips with cheese and place it back in the fire oven for another minute until the cheese on top melted. Repeat this process as often as you like until you have all the chips you want for your nacho foundation. 

 

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Loaded Huevos Rancheros Nachos

 

Nachos – But Make Them Loaded Huevos Rancheros Nachos

 

Let’s move onto the protein portion of this dish. For my Loaded Huevos Rancheros Nachos, I seasoned up some pulled chicken with chipotle purée and achiote. On top of the chips and cheese layer I added some black beans and then the chicken. I sprinkled the beans throughout the nachos, but placed the chicken in a circle around the outside of the nachos. I left the center open for the main star of this recipe, the huevos. Once the chicken was perfectly placed, I dropped in my two eggs and sprinkled some cheese over the top of the entire dish. Then, it’s back to the oven for this skillet. 

 

It won’t take long to cook. All you’re really doing here is warming up the chicken while the eggs cook in the middle. When the eggs are done, pull the skillet out from the fire oven. Now, top with your favorite nacho toppings. For my Loaded Huevos Rancheros Nachos, I started with a layer of Mexican crema and then sliced red onion, jalapéno, scallions, cilantro, pico de gallo and guacamole.   

Chip Cheers  

 

Time to eat these Loaded Huevos Rancheros Nachos! I served this dish directly out of the cast iron skillet it was cooked in, less dishes for me is always a good thing. As always, this dish is best enjoyed with friends and family. Cheers!

 

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Loaded Huevos Rancheros Nachos

Loaded Huevos Rancheros Nachos
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Loaded Huevos Rancheros Nachos for a delicious meal at any time of the day! Chips, chicken and eggs paired with all your favorite toppings!

Course: Main Course
Cuisine: South Western
Keyword: Loaded Huevos Rancheros Nachos
Servings: 4 People
Author: Ally Wolf
Ingredients
Nachos:
  • Tortilla Chips
  • 1/2 cup of Monterey Jack Cheese
  • 1/2 cup of Cheddar Cheese
  • 1/4 cup of Black Beans
  • 2 Fresh Eggs
Chicken:
  • 1/4 cup of Shredded Chicken
  • 1.5 tsp of Achiote Paste or Taco Seasoning
  • 1.5 tsp of Chipotle Puree or Hot Sauce
Toppings:
  • 1 tbsp of Green Onions chopped
  • 1 tbsp of Red Onions sliced
  • 1 tbsp of Jalapeños sliced
  • 1 tbsp of Cilantro chopped
  • Mexican Crema
  • Pico De Gallo
  • Lime Wedges
  • Guacamole
Instructions
Instructions:
  1. Preheat an indirect cooking fire to 375F.
  2. In a bowl, mix together the shredded chicken, achiote paste and chipotle puree.
  3. In a cast iron skillet, add one handful of tortilla chips and cover with 1/2 cup of cheese and 1/8 cup of black beans. Add the skillet to the cool side of the fire and cook for 2 minutes until the cheese melts. Repeat this again for a second layer of chips and cheese.
  4. Once you have two layers of chips, top the skillet with a circle ring of the shredded chicken. Crack your eggs and place them in the middle of the ring. Add the skillet back to the fire to cook for 4-5 minute for until the egg is done to your liking. Once done, pull the skillet off and let cool for 2 minutes.
  5. Garnish the skillet with green onions, red onions, jalapeños, cilantro, Mexican crema, pica de gallo, guacamole and like wedges. Serve and enjoy!

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