Bacon Chilaquiles

with salsa verde and cheddar cheese

$9.95 per serving

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs

Calorie-Conscious Icon
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.

In Your Box (serves 2)

  • 6 fl. oz. Liquid Egg
  • 6 Bacon Strips
  • 2 Garlic Cloves
  • 4 Cilantro Sprigs
  • 1 Jalapeño Pepper
  • 1 Roma Tomato
  • 6 oz. Tomatillos
  • 6 Small Corn Tortillas
  • 2 oz. Shredded Cheddar Cheese
  • Nutrition (per serving)

  • Calories
    625
  • Carbohydrates
    43g
  • Fat
    37g
  • Protein
    32g
  • Sodium
    904mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Bacon
    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.

  • Step 2 - Prepare the Ingredients
    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 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.

  • Step 3 - Cook the Chips
    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.

  • Step 4 - Make the Salsa Verde
    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 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.

  • Step 5 - Cook the Eggs
    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.

  • Step 6 - Plate the Dish
    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.