The Mexican nachos are a rage worldwide. Combined with shredded chicken and gorgeous eggs, they make an excellent dinner option. Have them with kids or invite over friends; this dish will win over each one. Eggs are packed with essential nutrients like protein, vitamin D, folate, and omega-3s. These nutrients are great for your body no matter what time you eat them.

Also Read: 4 Easy Nacho Snacks For A Perfect Game Night At Home

History of Mexican Nachos

They originated in the small Mexican town of Piedras Negras in 1943 and were invented by restaurateur, Ignacio “Nacho” Anaya. This dish was born when Nacho had to serve some army wives sitting in the restaurant. That day, the chef was not present. So Nacho had to make use of whatever was available in the kitchen. Thus, he fried the Tortillas and served them warm with cheese and jalapeno peppers. The dish was simple, vegetarian, and quick to make. Soon afterward, the dish became a superhit in Texas too. Today it is served in restaurants worldwide.

This recipe has quintessentially Mexican kidney beans. Along with tomatoes, shallots, and chillies, the texture is enriched with sour cream, eggs, and avocados. As a dinner option, chicken is added too.

Ingredients

  • 200g shredded skinless BBQ chicken
  • 400g can black beans, rinsed, drained
  • 2 tomatoes, diced
  • 1 long fresh green chilli, finely chopped, plus extra sliced chilli, to serve
  • 4 long green shallots, thinly sliced, plus extra to serve
  • 150g (3/4 cup) mild taco sauce, plus extra to serve
  • 200g plain corn chips
  • 40g (1/2 cup) grated cheddar cheese
  • 4 eggs
  • 1 avocado, thinly sliced or diced
  • 2 tbs fresh coriander leaves
  • 1 tbs lime juice, plus wedges to serve
  • 125g (1/2 cup) sour cream 

Method

  • Preheat oven to 200°C/180°C fan-forced
  • Lightly spray a 2 litre (8-cup) baking dish with oil
  • Combine chicken, black beans, tomato, chilli, shallots and taco sauce in a large bowl
  • Place corn the hips in prepared dish
  • Top with the chicken mixture and sprinkle with the cheese
  • Make 4 indents in the nachos and carefully break an egg into each
  • Bake for 12-15 minutes or until eggs are cooked to your liking
  • Meanwhile, combine avocado, coriander and lime juice in a bowl
  • Season with salt and pepper 
  • Serve nachos topped with the avocado salsa, extra taco sauce, extra chilli, shallots, sour cream and lime wedges