I’ve been having a craving for chilaquiles lately for some reason and I don’t know why. But I thought this would be a good chance to post a chilaquiles recipe up on the blog. But I wanted to make it more like a nacho plate- because I’ve been craving nachos too!
I decided to make a chilaquiles style nacho recipe with chorizo and egg making it a perfect brunch or “breakfast for dinner” meal. They’re cheesy and full of flavor from the chorizo and chile sauce. Then you have a runny egg all over everything! YES!
Normally a chile sauce for chilaquiles has some tomato base to it but I wanted the sauce to be a little thicker for nachos. I felt by adding more liquid to it would turn the nachos too mushy after being in the oven for the eggs to cook. It turned out great and has more of a bold flavor to it this way too!
This sauce is based from my Spicy Red Chile Sauce, then added chorizo to the sauce. You can make this a couple days ahead and top it on your nachos when you’re ready to cook making this a super fast meal to make on a weeknight!
These chilaquiles nachos don’t need to be with just chorizo and eggs either, put whatever your heard desires on them, refreid beans, rice, tofu. top it with lime and jalapeno. Even top with a chorizo and egg scramble!