SKILLET BACON CHILAQUILES

30min

4 servings

Ingredients

1 package Pederson’s Bacon
2 lbs plum tomatoes
2 jalapeño peppers
1 red chili pepper
1 white onion, halved
4 cloves garlic
Extra virgin olive oil
2 cups chicken broth
1 bag gluten free tortilla chips
Salt and black pepper
2 eggs
Butter, for frying
1 avocado, sliced
Sour cream, for serving
Queso fresco, for serving
Cilantro, for garnish

BACON

SKILLET BACON CHILAQUILES

Instructions

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.

2. Onto one baking sheet, arrange a single layer of bacon and bake for 15-20 minutes, until crispy.

3. Preheat the broiler to 500°F. Add the tomatoes, peppers, onion, and garlic onto the baking sheet and sprinkle with olive oil, salt, and pepper. Roast under the broiler for 10 minutes, until the vegetables get a slight char.

4. Blend the vegetables until mostly smooth with a small amount of texture. In a medium pan, cook the blended mixture until thickened and the color darkens slightly, around 5 minutes. Add chicken broth and stir.

5. Add the tortilla chips to the pan and stir gently until coated. Remove from heat and set aside.

6. Heat a small pan on medium with a small amount of butter and fry your eggs. Place fried eggs on top of the chilaquiles and top with sliced avocado, bacon slices, sour cream, queso fresco, and cilantro.