This sponsored post for Huevos Rancheros Breakfast Nachos was written by me on behalf of Dean’s® DairyPure®. I was compensated monetarily.
Do I really even need to talk about these Huevos Rancheros Breakfast Nachos or do those pics speak for themselves?
I think they speak for themselves. And if they don’t, I can tell you that my dad and my mom and even the neighbors will speak for them. After a very tall order of self-restraint, Mom, Dad, and I ended lunch with one corner of the nachos left over. In hindsight, leftovers may not have been wise because then the arguments ensued.
There was hair pulling and flailing legs and refrigerator blocking. There were temper tantrums and trickery and lies. We three adults became monsters – the kind that jump out of the pantry if your mouth gets too close to the last of the nachos.
Okay, so mayyybe that’s a bit of an exaggeration, but just a small white lie of an exaggeration. And a totally believable exaggeration, right? I mean, just look at those Huevos Rancheros Breakfast Nachos. Crispy chips, runny eggs. Fresh tomatoes, creamy avocado, spicy jalapenos. And dollops of Dean’s® DairyPure® Light Sour Cream. Because I like to dip. And when I dip, I do it in Dean’s. (← That’s good right?! Can’t you just picture me in a television commercial?)
But seriously, no nachos are complete without sour cream and I do like the clean, creamy taste of Dean’s DairyPure Light Sour Cream (and only half the fat!). All DairyPure® products hold the 5-Point Purity Promise® to ensure freshness, safety, and delicious flavor from farm to fridge. I’ll certainly vouch for delicious flavor.
In Chicago, find DairyPure products at Jewel-Osco, Mariano’s, and Walmart. And use this coupon! Then dollop your DairyPure sour cream in excess on top of your Huevos Rancheros Breakfast Nachos.
Huevos Rancheros Breakfast Nachos
- 12 ounces chorizo
- 1 12-ounce bag tortilla chips
- 1 can black beans rinsed and drained
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup queso fresco crumbled
- 1 cup cherry tomatoes halved
- 1 jalapeno sliced
- 6 eggs
- 2 scallions chopped
- 1 avocado sliced
- 1/2 cup Dean’s DairyPure Light Sour Cream
- Salt and black pepper to taste
Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray or line with foil.
Brown and crumble the chorizo in a hot skillet over medium-high heat, about 3 minutes. Transfer to a paper towel-lined plate to drain excess oils.
Spread tortilla chips on the baking sheet in an even layer. Top with chorizo crumbles. Sprinkle with black beans, cheeses, tomatoes, and jalapenos. Crack and arrange eggs around the tray and bake 17-20 minutes until eggs are cooked to desired doneness.
Remove pan from oven and sprinkle with scallions. Top with avocado and dollops of sour cream. Sprinkle eggs with salt and black pepper. Serve hot.
This sponsored post for Huevos Rancheros Breakfast Nachos was written by me on behalf of Dean’s DairyPure. I was compensated monetarily.