Grilled Breakfast Nachos
Recipe - Stillwater Wine & Spirits
Grilled Breakfast Nachos
Prep Time15 Minutes
Servings8
Cook Time10 Minutes
0Ingredients
8 eggs, scrambled
10 oz (about 10 cups) tortilla chips
1 can (16 oz) refried beans
12 oz breakfast or chorizo sausage
2 cups shredded Cheddar or Pepper Jack cheese
1 can (14.5 oz) Hunt’s® diced tomatoes, drained and patted dry
Toppings as desired
Directions
- Prepare scrambled eggs; cook and crumble chorizo, set both aside. In a large foil baking pan, layer half the chips, sausage, eggs, and cheese. Repeat layers with remaining ingredients. Drain and pat dry tomatoes, scatter over top.
- Prepare a grill for indirect cooking over medium-high heat. Add refried beans in dollops over nachos. Place pan over indirect heat, close lid, and cook until the cheese is melted, 5-10 minutes.
- Top with guacamole, sour cream, green onions, and pickled jalapeños, or as desired, and serve.
15 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Prepare scrambled eggs; cook and crumble chorizo, set both aside. In a large foil baking pan, layer half the chips, sausage, eggs, and cheese. Repeat layers with remaining ingredients. Drain and pat dry tomatoes, scatter over top.
- Prepare a grill for indirect cooking over medium-high heat. Add refried beans in dollops over nachos. Place pan over indirect heat, close lid, and cook until the cheese is melted, 5-10 minutes.
- Top with guacamole, sour cream, green onions, and pickled jalapeños, or as desired, and serve.