4largehandfuls(enough tortilla chips to cover a baking tray with chips)
½poundshredded cheese(250 grams) (I used a mix of monterey jack and cheddar)
green salsa- for serving (use a canned salsa or the recipe below)
sour cream- for serving
extra lime wedges- for serving
1handfulfresh parsley- chopped
For the green salsa (optional)
1 28-ouncecan of tomatillos
1wholepoblano pepper- stem removed and seeded
½mediumonion- peeled and roughly chopped
3red jalapeno peppers- sliced
1 ½tablespoonsgranulated sugar
To make the nachos
Heat a non-stick skillet on medium heat with a bit of oil in it. Add in the spicy cooking chorizo and cook until it is done. Transfer the cooked chorizo to a bowl and set aside. Add a bit more oil in the pan and add in the eggs. Gently scramble eggs until they start to set. Add the chorizo back in and cook until the eggs are done. Set aside.
Heat the broiler. Arrange the tortilla chips on a baking pan. Evenly sprinkle half of the cheese on top of the tortilla chips. Evenly distribute the scrambled egg and chorizo over the cheese. Top with the remaining cheese. Place in the oven under the broiler until the cheese is melted and the tortilla chips begin to brown.
Remove from oven and top with the avocado, green salsa, sour cream, lime wedges and fresh parsley.
To make the green salsa
Process everything in a food processor (or blend everything in a blender).