Michelle loads her nachos up with beans, cheese, chicken, peppers, salsa and eggs!
Corn tortilla chips (enough to cover pan)1 cup sharp cheddar cheese, gratedOne can drained organic black beansLeftover chicken cooked in broth and salsaJulienned red peppers or jalapeñosFresh SalsaBlack Olives, slicedTons of CilantroEggsOn the Side:Lime WedgesGuacamole or Avocado slicesCrema- we use Labneh and mix in whole milk, lime, cumin and salt for our version of ‘crema’.Directions:Preheat oven to 350 degrees F. Prepare all your ingredients.
Line a sheet pan with parchment paper (or not). Layer corn chips in the pan. Sprinkle over cheese, beans and chicken.
Make a soft little ‘bed’ with some of the cheese - gently crack eggs into the cheese pillow. Place in the oven and heat through until hot and melted and the eggs are soft set, about 15 minutes- but watch this closely as every oven will vary greatly!
Remove from oven. Top with cilantro, peppers, olives and salsa, guacamole and crema if you desire. Serve immediately.