8-12ozBlue Corn Tortilla Chips, organic Trader Joe's are my favorite!
2-3cMexican or other shredded cheese, divided in half
16ozbacon, cut into bite-size pieces and divided in half
1-2jalapeños, sliced and divided in half
1can black beans, drained, rinsed, and divided in half
2ears corn, kernels removed and divided in half
1/2cupfeta or queso fresco
Cilantro to garnish
Avocado to garnish
Cherry tomatoes to garnish
Lime for garnish
Preheat oven to 425 degrees F.
Layer chips, cheese, bacon, corn, jalapeño, black beans and bake for 8-10 minutes.
While the first layer bakes, heat olive oil in a medium skillet over low heat. When oil is shimmering and fluid, add in whisked eggs and cook on low until scrambled, but do not overcook (keep them on the runnier side). Salt and pepper to taste. When eggs are cooked, set aside.
Spread the eggs on top of chips, cover with more bacon, beans, jalapeño, corn, and cheese, and bake for 4-5 more minutes.
When cheese is melted, remove from oven and top with fresh cherry tomato, feta, cilantro, and lime.
NOTES: IF you want to reheat your nachos, broil them under low to get the crispy texture back.