Time: 30 minutes | Serves: 4

Crispy MASA chips layered with melty cheese, ranchero sauce, nourishing Alexandre eggs, and creamy sour cream. The brunch nachos of dreams.

Ingredients:

• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 roma tomatoes, diced
• 1/2 jalapeño, seeds removed and diced
• 1 chipotle pepper from can of chipotle peppers in adobo, diced
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/2 cup cilantro, chopped and divided
• Juice of 1 lime
• 1 bag MASA Lime tortilla chips
• 1 cup shredded cheddar, Monterey Jack, or raw cheddar
• 4 Alexandre Kids eggs
• 1 avocado, sliced
• 1/4 cup Alexandre sour cream
• 1/4 cup crumbled cotija
• Lime wedges

Method:

1. In a skillet over medium heat, melt butter and sauté onion until soft. Add garlic and cook 30 seconds. Stir in tomatoes, jalapeño, diced chipotle pepper, cumin, and salt. Simmer 5–7 minutes until thickened. Add 1/4 cup cilantro and lime juice. Set aside.
2. Spread MASA chips on a sheet pan lined with parchment paper. Spoon some ranchero sauce over top. Add shredded cheese. Bake at 400°F for 5–7 minutes until the cheese melts and chips are hot.
3. While the chips are in the oven, fry the Alexandre eggs to be sunny side up.
4. Once the chips are done cooking, top with cooked eggs, avocado, remaining cilantro, sour cream, cotija, and extra ranchero sauce. Squeeze fresh lime over everything and dig in immediately. Enjoy!

See a PDF of the recipe here