Wannabe Chilaquiles
It may not be authentic, but it's delicious (and involves plenty of shortcuts, so you can cook quickly).
Equipment
- 1 medium-sized saucepan
- 1 wooden or silicone spoon
- 1 cast iron skillet
- 1 saute pan
- 1 spatula
Ingredients
- 10 small corn tortillas
- 1 3/4 c low-sodium chicken broth
- 1 16-ounce container salsa verde
- 1/4 c water
- 3/4 c shredded Mexican cheese
- 3 strips bacon
- 4 eggs
- 2 tbsp chopped cilantro
- 1 avocado, sliced (optional)
Instructions
- Preheat the oven to 350 degrees F. Slice corn tortillas into triangles, arrange on a baking sheet and cook 5 to 6 minutes, rotate, and cook another 5 to 6 minutes, or until lightly golden and crisp.
- As the chips bake, bring chicken broth, three-quarters of the jar of salsa and water to a boil, stirring occasionally, for 2 minutes. Add half of the shredded cheese and stir, cooking an additional minute to let the sauce thicken a bit. (It will look a little gritty; that's okay.)
- Reduce oven to 325 degrees F. Pour chips into the skillet. Top with salsa mixture, saturating chips entirely. Top with remaining cheese and bake for 8 to 9 minutes, or until the chips have absorbed the sauce and the cheese is melted and bubbly. Remove from heat and turn off oven.
- As the skillet bakes, fry bacon until crispy. Set on a paper towel-lined plate to cool. Use the remaining bacon grease to fry eggs, two at a time, until the whites are set but the yolks are still runny.
- Sprinkle the bacon on the cooked chip mixture. Add eggs, then garnish with remaining salsa and cilantro. Top with avocado slices, if desired, and serve.