Lucha Libre Nachos Libres

Date: July 2, 2025

These over-the-top nachos are a flavor-packed fusion of crispy tortilla chips, smoky chorizo, roasted peppers, and two kinds of cheese—topped with a sunny fried egg for the ultimate brunch or game-day indulgence.

Loaded breakfast nachos topped with black beans, tomatoes, cilantro, and a fried egg.

Ingredients:

  • 4 large eggs

  • 8 oz fresh chorizo sausage, casings removed and crumbled

  • 4 tsp olive oil, divided

  • 1 large poblano chile, diced

  • 1 large red bell pepper, diced

  • 1 large yellow bell pepper, diced

  • 8 oz tortilla chips

  • 4 oz Cotija cheese, shredded

  • 4 oz sharp cheddar cheese, shredded

  • 1 (15 oz) can black beans, rinsed and drained\

  • ÂĽ cup fresh cilantro, chopped

Directions:

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with nonstick foil.
  2. In a medium nonstick skillet over medium heat, cook the chorizo, stirring frequently, for about 5 minutes or until fully cooked. Transfer to a plate with a slotted spoon.
  3. In the same skillet, heat 2 tsp olive oil over medium-high heat. Add the poblano, red bell pepper, and yellow bell pepper. Cook for 2–3 minutes, then remove from heat.
  4. Spread half of the tortilla chips on the prepared baking sheet. Top with half each of the beans, peppers, sausage, and both cheeses. Repeat with the remaining chips, beans, peppers, sausage, and cheeses.
  5. Meanwhile, wipe out the skillet and heat the remaining 2 tsp olive oil over medium-high heat. Break the eggs into a small bowl, then slip them into the skillet one at a time. Immediately reduce the heat to medium-low and cook for about 5 minutes, or until the whites are set and the yolks begin to thicken but are still soft.
  6. Divide the nachos among four plates. Top each serving with a fried egg and sprinkle with chopped cilantro.
Loaded breakfast nachos topped with black beans, tomatoes, cilantro, and a fried egg.

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Lucha Libre Nachos Libres