Leftover Barbeque? Time for Breakfast Nachos!

Breakfast Nachos

Ingredients

Margaritaville tortilla chips
black beans 
shredded Jack cheese

guacamole

leftover bbq brisket, chicken, or tri-tip

pico de gallo or other salsa
sour cream
sliced black olives
sliced jalapenos
(optional: chopped fresh cilantro)
2 large eggs, over easy

Directions

Turn on broiler in oven to high.

On an ovenproof baking sheet, spread out a layer of tortilla chips. Add black beans, pinto beans, or 2-4 tablespoon dollops of refried beans on top of chips. Cover beans and chips with barbeque meat and shredded cheese.

Place sheet under broiler, about 6-8 inches from the heat. Watch carefully, and remove once the cheese has completely melted. It’s okay if the chips get toasted on the tips. Ours took about 4 minutes.

While the chips and cheese are broiling, cook the eggs. (Or, you can cook them just before, so you’re not worrying about the tight timing of the eggs with melting the cheese in the oven.) Remove the baking sheet from the oven and place the fried eggs on top of the cheese.

Add guacamole, pico de gallo and sour cream. Sprinkle with sliced black olives, jalapenos (and cilantro if you want to taint your plate of nachos with that stuff).