skillet nachos –

skillet nachos

There is no end to the nacho varieties you can make with Mikey’s! This one uses avocado and eggs to make it decadent and dairy free at the same time.


  • 4 Mikey’s gluten free tortillas
  • 1 cup Thrive Market Simply Organic enchilada sauce
  • 1 avocado sliced
  • ½ cup black olives
  • ½ cup cup cherry tomatoes quartered
  • 1 cup baby arugula
  • 1 tbsp chopped scallion
  • 2 extra large eggs
  • 1 tsp extra virgin olive oil
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees
  2. Cut Mikey’s tortillas into eight triangles each
  3. Place on a cast iron or oven safe skillet and bake until golden brown (about 20 minutes)
  4. Sprinkle with salt and pepper
  5. Top enchilada sauce, tomato, olives, and scallions and bake 10 minutes more
  6. Preheat a non stick pan to medium
  7. Add olive oil then crack eggs into pan
  8. Cook eggs until whites are completely cooked through
  9. Top nachos with eggs and arugula and serve

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