Meal Kit
Bacon Chilaquiles
with salsa verde and cheddar cheese
Prep & Cook Time: 60+ min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Eggs
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Under %{max_calories} calories
Chef
David Padilla
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
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6 fl. oz. Liquid Egg
- 6 Tomatillos
- 1 Roma Tomato
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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.
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Nutrition (per serving) o30XdY30
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Calories620
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Carbohydrates49g
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Net Carbs42g
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Fat33g
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Protein30g
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Sodium1090mg
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
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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.
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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.
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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.
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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.
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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.
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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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