Meal Kit

Bacon Chilaquiles

with salsa verde and cheddar cheese

Prep & Cook Time: 60+ min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 6 days

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

Traditionally served as a brunch or breakfast in Mexico (and considered a fabulous way to make use of extra tortillas), chilaquiles have become uber trendy in the United States, cited as being the favorite hangover food of sunglasses-clad Beverly Hills celebrities. But we adore this dish for its down-to-Earth appeal and delicious use of fresh ingredients. Housemade tortilla chips, fluffy scrambled eggs, and crispy bacon are slathered in a salsa verde you make yourself. This is a wake up call you don't have to be a hard-partying A-Lister to appreciate.

In Your Box (serves 2)

  • 6 Bacon Strips
  • Info
    6 fl. oz. Liquid Egg
  • 6 Tomatillos
  • 1 Roma Tomato
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Jalapeno Pepper
  • 4 Cilantro Sprigs
  • 2 Garlic Cloves
  • 6 Small Corn Tortillas

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Small Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Bacon

    Line a plate with a paper towel. Cut bacon into 1" pieces. Place a large non-stick pan (or cast-iron skillet) over medium heat. Add bacon to hot pan and cook, stirring occasionally, until crispy, 8-10 minutes. Transfer cooked bacon to towel-lined plate and pour off bacon drippings from pan into a heat-proof container, reserving 2 Tbsp. for cooking tortillas. While bacon cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Mince garlic. Mince cilantro (no need to stem). Slice half the jalapeño into 1/8” rounds. Stem, seed, and mince remaining jalapeño. Core Roma tomato and cut into 1/2" dice. Remove husks from tomatillos, rinse again, cut tops off, and quarter. There's a sticky residue underneath tomatillo husk, which is why a second rinse is needed. Stack corn tortillas and cut into eight wedges.

  3. 3

    Cook the Chips

    Place tortillas in pan used to cook bacon, along with reserved bacon drippings, over medium heat. Cook tortillas, stirring occasionally, until golden brown and crispy, 5-7 minutes. Remove chips from pan. Wipe pan clean.

  4. 4

    Make the Salsa Verde

    Heat 2 tsp. olive oil in a small pot over medium-high heat. Place tomatillos in hot pot and cook, stirring occasionally, 2-3 minutes. Add garlic and minced jalapeño (to taste) and cook 2-3 minutes. Add half the cilantro (reserve remaining for garnish) and cook 30 seconds. Add 1/2 cup water and bring to a simmer. Once simmering, cook until tomatillos are fork tender, 5-6 minutes. Remove from burner and mash with a potato masher or fork until it reaches the consistency of a chunky salsa. Season with 1/2 tsp. salt and a pinch of pepper. Set aside.

  5. 5

    Cook the Eggs

    Heat 1 tsp. olive oil in pan used to cook chips over medium heat. Add liquid eggs to hot pan and cook, stirring occasionally, until fluffy and scrambled, 3-4 minutes. Season with a pinch of salt and pepper.

  6. 6

    Plate the Dish

    Make a “bed” of tortilla chips on a plate. Spoon salsa over chips, followed by eggs. Garnish with cheese, jalapeno rounds (to taste), bacon, remaining cilantro, and diced tomato.

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