These “breakfast nachos” are a fun and delicious dish to add to your weekend breakfast spread.
Chilaquiles de California Avocado
Total Time: 20 min
Ingredients8 (6-inch) fresh corn tortillas, quartered As needed Oil, for frying As needed Kosher salt, to taste 1/2 cup diced Spanish chorizo 1 cup prepared mole sauce 1/4 cup water 1 cup rotisserie chicken, skinned and shredded 2 Eggs, beaten 2 ripe, Fresh California Avocados, peeled, seeded and diced 1/4 cup Cotija cheese or shredded Monterey Jack/cheddar blend 1 bunch scallions, thinly sliced 1 Tbsp. white roasted sesame seeds 1 bunch cilantro, roughly chopped 1 cup pico de gallo salsa, whatever is prettiest
- Fry the tortillas in 350°F oil till crispy. Season with salt and dry on a paper towel.
- In a large sauté pan, add a small amount of oil and bring up to medium heat. Add the chorizo and sauté till browned. Pour in the mole sauce and water, stirring until the sauce has coated the chorizo.
- Add the chicken and chips to the sauté pan and cook till the sauce is soaked into the chips.
- In a separate pan, scramble the eggs over low heat until cooked through.
- Transfer the chip mixture to a bowl, add in most of the avocado and toss gently to incorporate. Divide mixture evenly among plates and top with scrambled egg, cheese, scallions, sesame seeds, cilantro, pico de gallo and reserved avocado.
Copyright © 2013, Neal Fraser
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados