All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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 ½" 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.
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.
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 ½ 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 ½ tsp. salt and a pinch of pepper. Set aside.
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.
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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