Waffle Nachos

In this genius mash-up, buttermilk waffle pieces serve as delicious handheld vehicles for your favorite nacho fixings. We love the combo of smoky chorizo, scrambled eggs, and Cheddar, but feel free to pile on whatever toppings you fancy—just be sure to line the baking sheet with parchment paper for easy clean-up.

Ingreadient:

• 8 frozen buttermilk waffles
• 3 tsp. olive oil, divided
• 6 oz. fully cooked chorizo or andouille sausage, sliced 1/4 inch thick
• 4 large eggs, beaten
• Kosher salt and pepper
• 4 oz. Cheddar cheese, coarsely grated (1 1/4 cups)
• 1/2 c.  pico de gallo, drained

Direction

1. Cook waffles per package directions. Transfer to cutting board and cut into wedges. Heat oven to 450°F and line rimmed baking sheet with parchment paper. Arrange waffles on top.
2. Heat 1 teaspoon oil in medium nonstick skillet on medium. Add chorizo and cook until browned, 2 to 3 minutes per side. Transfer to plate. 
3. Wipe out skillet and heat remaining 2 tsp oil on medium. Add eggs and cook, stirring often, until eggs begin to set. Season with 1/4 tsp each salt and pepper.
4. Scatter chorizo, eggs and cheese over waffles and roast until cheese melts, 2 min. Spoon pico de gallo over top and serve.