Huevos Rancheros Breakfast Nachos

Updated: Oct 9, 2018


Queso Cheese:

  • 1 tbsp butter

  • 1 tbsp flour

  • 1 cup of milk

  • 1 cup of cheddar cheese

  • 2 tbsp chopped chipotle peppers in adobo sauce, diced

Enchilada Sauce:

  • (from "Gimme Some Oven")

  • 2 tbsp olive oil

  • 2 tbsp flour

  • 4 tbsp chili powder

  • ½ tsp garlic powder

  • ½ tsp cumin powder

  • ½ tsp salt

  • ¼ tsp oregano

  • 2 cups vegetable stock


  • 1 can of refried beans

  • 1-2 eggs

  • chopped onion, tomato, cilantro for topping

  • ½ avocado, sliced


  1. For the queso cheese: in a sauce pan, heat the butter over medium heat. Add in the flour and cook for approx. 1 minute then gradually stir in the chopped chiipotle peppers and milk and cook for 5 mins until slightly thickened. Remove the pan from the heat and stir in the cheese.

  2. For the enchilada sauce: heat the olive oil in a sauce pan over medium heat then add the flour and stir for 1 minute. Stir in the seasonings and cook for another minute before gradually adding in the stock. Let it simmer and cook for 5-10 mins until it thickens.

  3. To cook the eggs, heat 1 tbsp of olive oil in a large pan over medium heat. Crack the eggs over the pan and cook for 3 mins until the egg whites turn opaque. Remove from heat.

  4. Place nacho chips on a plate or bowl. Pour the refried beans over the nacho chips and top with queso cheese and enchilada sauce. Add the fried egg and sprinkle chopped onion, tomato and cilantro over top. Add the avocado slices and serve!

Author: Priya McHugh

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins































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