This breakfast nachos recipe is the best kind of mix

breakfast nachos

total time:35 minutes

stakes:6 to 8

total time:35 minutes

stakes:6 to 8

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Who doesn’t love a good mix? If done right, it can turn disparate things into something different delicious for the ears — or the taste buds.

That’s what we’ve got with this breakfast nachos recipe from “Nachos for Dinner” by Dan Whalen, a man who’s gained a following by playing with ingredients since he started his blog, The Food in My Beard, in 2008. Whalen’s newest cookbook jacket is promoting it The famous quesadilla burger video, which has 47 million views on Facebook and is basically a large flat burger sandwiched between two delicious quesadillas and cut into wedges.

Like this dish, this dish is simple. It’s so basic that I’ve been on the fence about his participation in this column. Then I made it and watched people devour it and knew it was a winner.

Besides, I’m a big believer in breakfast for dinner, and I’m an advocate of snack foods as well. Scrambled egg with cheddar cheese and scooped sauce in tortillas my evening meal was more than I could count. On weekend nights, my husband and I have been known to put together a dinner that offends and ends in the pantry and fridge.

This is how the original nachos were born. Whalen shares the dish’s origin story: maitre d’Ignacio “Nacho” Anaya first made the snack for a group of US Army wives in 1943 in Piedras Negras, Mexico, using the foods it had on hand: chips, cheese, and jalapenos.

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Whalen’s recipe combines two traditional breakfasts: Mexican chilaquiles—a recipe for this dish is also featured in his cookbook—and American bacon and eggs. For many of us, it’s likely to be pulled together on almost any night. Like all nachos, it’s easy to diversify and enjoy eating too, so, Whalen points out, it would also make a solid brunch dish for company.

First gently mix the eggs and then make them creamier with the addition of sour cream (or cream). The chips are laid out on a sheet of paper; Topped with cheese, cooked bacon and sausage; Roast until cheese melts and flakes turn brown. Then custard eggs are poured on top. Finally, spread with salsa sauce.

This recipe, like most of the other recipes in the cookbook, definitely falls into the category of occasional indulgence.

Whalen describes his range of recipes as “too traditional” and “really very far” (think Italian nachos or lamb nachos). He said he relied on food he enjoyed, including Mexican chutneys and chutneys, as well as classic dishes from his childhood, such as beef stroganoff, and from other countries, including Vietnam, India and China.

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Wallen said he strives to appreciate flavors from around the world, “and is not appropriate,” writing, “I want to make one thing clear at first: I’m a white man writing a cookbook about recipes that conceptually (and sometimes physically) chime in on Mexican dishes and play Also with ideas from culinary traditions from around the world.” His goal, he says, is to learn about different cultures through food and encourage others to explore all kinds of cuisines in a fun and innovative way.

Who makes the best tortilla chips? We tasted and rated 14 popular brands to find out.

While he plays very quickly and loosely with the definition of nachos, creating some surprising combinations, he urges us all to continue to rely on the three pillars of Anaya in its construction: “crunchy base (chips), melted toppings (usually cheese) and delicious toppings (like jalapenos). .”

Pour soft, creamy eggs and cream over cheese flakes and the crunchy meat of the broiler. Add your favorite toppings and dig in.

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  • 2 tablespoons unsalted butter
  • 6 large eggs
  • 1/4 teaspoon ground cumin
  • 1/4 cup cream or sour cream, plus more for serving
  • 12 oz tortilla chips (about 100 slides)
  • 4 ounces (about 1 cup) grated Pepper Jack cheese
  • 6 ounces cooked sausage (any flavor), thinly sliced
  • 5 thin slices of bacon, cooked and collapsed
  • 6 ounces (about 1 1/2 cups) shredded cheddar cheese
  • 1 cup serving sauce (optional)
  • Chipotle sauce for serving (optional)
  • Sliced ​​onions, for serving (optional)

Position the rack 4 to 5 inches from the grill and turn it on.

In a large skillet over medium heat, melt the butter. Crack the eggs into a large bowl, add the cumin and beat until smooth. Pour the egg mixture into a skillet and cook, stirring constantly, reducing heat as needed, until eggs begin to thicken and become a soft curd. Remove from heat, stir in cream or sour cream, and cover.

On a large baking sheet, arrange the tortilla chips evenly, overlapping as little as possible. Top the chips with the black pepper, sausage, and bacon, then the cheddar. Transfer the baking tray to the oven and bake for about 3 minutes, or until the cheese has melted and the chips have turned brown. Watch carefully to make sure it does not burn.

Remove the baking tray from the oven and, as evenly as possible, place the scrambled eggs on the nachos. Pour sauce, extra cream, sour cream, and/or chipotle sauce on top and sprinkle with green onions, if using. Or make additions on the side.

Per serving (about 12 chips plus toppings, using black sauce), based on 8

Calories: 520 Total Fat: 34 g; saturated fat: 14 g; cholesterol: 216 mg; Sodium: 909 mg; carbohydrates: 32 g; Dietary fiber: 4 g; sugar: 3 g; Protein: 12 grams

This analysis is an estimate based on the ingredients available and this preparation. It should not replace the advice of a dietician or dietician.

Adapted from “Nachos for Dinner” by Dan Wallen (Workman Publishing Company, 2022).

Tested by Anne Maloney; Email questions to voraciously@washpost.com.

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