Bacon Egg Topped Chilaquiles Food

BACON CHILAQUILES WITH EGGS

Steps:

• Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13x9-in. baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese and bacon., Bake, until dish is heated through and cheese is melted, 20-25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top chilaquiles with cooked eggs, Cotija cheese, cilantro and, if desired, avocado.

BACON AND EGG CHILAQUILES

Steps:

• Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
• In a medium bowl stir together salsa, sour cream, and corn.
• Arrange half the tortilla chips in the bottom of the baking dish.
• Spoon half the salsa mixture over the chips. Top with half the shredded cheese and half the bacon.
• Repeat layers of chips, salsa, cheese, and bacon.
• Bake uncovered for 20 to 25 minutes.
• Meanwhile fry eggs in a large nonstick skillet.
• To serve, top chilaquiles with fried eggs, cotija cheese, cilantro, red onion, avocado, and extra salsa.Serve with hot sauce if you want it spicier.

BACON & EGG TOPPED CHILAQUILES

Steps:

• Heat broiler.
• Cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatillos, 3/4 cup onions, chiles and garlic onto prepared baking sheet. Broil, 4 inches from heat, 12 to 15 min. or until roasted, turning every 6 min.
• Blend broth and roasted vegetables in blender until smooth; pour into large saucepan. Bring just to a simmer. Meanwhile, cook eggs in large nonstick skillet 2 to 3 min. or until whites are almost set. Carefully turn eggs; cook 1 min. or until whites are completely set and yolks are cooked to desired doneness.
• Place 1 cup chips in each of 6 serving bowls; cover with 1/2 cup tomatillo sauce, 2 Tbsp. cheese, 1 egg and 2 bacon slices. Top with remaining onions.

CHILAQUILES WITH BACON, EGGS, AND CHEESE

Steps:

• Preheat oven to 425°F. Cook bacon in a large (12") cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5-7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2-3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
• Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there-they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10-15 minutes.
• Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

BACON 'N' EGG BAGELS

Steps:

• Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard. , Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES

Steps:

• Preheat oven to 425 degrees F.
• Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
• Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
• Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
• Cool and store for make-ahead meal.
• Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

CHILAQUILES A LA LYDIA CHILD

Steps:

• Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.
• Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.
• Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.
• Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you're using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
• When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.
• Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.
• Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.
• Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.

VERDE CHILAQUILES WITH EGGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
• Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
• Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

BACON 'N' EGG SANDWICHES

Steps:

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.