Applewood Smoked Bacon Chilaquiles Recipe
Dive into this traditional Mexican breakfast featuring Mexican Original® Yellow Tortilla Chips and Wright® Brand Naturally Applewood Smoked Bacon with sunny side-up eggs, ranchero sauce, radish, queso fresco, avocado, tomatillo-serrano crema, and topped with salsa criolla.
Ingredients
Yield: 1 Serving
| Amount | Main ingredients |
|---|---|
| Applewood Smoked Bacon Chilaquiles | |
| 3 Oz. | Wright® Brand Naturally Applewood Smoked Thick Sliced Bacon , Dcd, 1/2 inch |
| 12 Oz. | Sauce, Ranchero (Sub Recipe) |
| 6 Oz. | Mexican Original ® Yellow Tortilla Chips |
| 8 Ea. | Radish, Red, Fresh, Sliced, Thin |
| 1 Oz. | Cheese, Queso Fresco, Crumbled |
| 2 Oz. | Avocado, Fresh, Peeled, Pitted, Diced, 1/4 inch |
| 2 Oz. | Crema, Tomatillo, Serrano (Sub-Recipe) |
| 2 Ea. | Egg, Whole, Fresh, Fried, Sunny-side up |
| 2 O z. | Salsa, Criolla, Fresh (Sub-Recipe) |
| Alternative Product: Wright® Brand Naturally Applewood Smoked Thick Sliced Bacon, Flat-Pack®, 15 Lbs, 10-14 Slices per Pound, Frozen | |
Sub-Recipes Ingredients | |
| Ranchero Sauce | |
| Yield: 32 Oz. | |
| 1 Tbsp. | Oil, Canola, Prepared |
| 1 Ea. | Onion, Yellow, Medium, Peeled, Diced, 1/4in. |
| 2 Ea. | Jalapeno, Fresh, Whole, Trimmed |
| 4 Ea. | Garlic, Clove, Whole, Fresh, Minced |
| 16 Oz. | Tomato, Diced, Canned in juice |
| 8 Oz. | Broth, Chicken, Prepared |
| 2 Tbsp. | Herb, Cilantro, Fresh, Chopped |
| 1 Tbsp. | Spice, Ancho, Powder, Ground |
| 1 Tbsp. | Spice, Guajillo, Powder, Ground |
| 1 Tsp. | Spice, Cayenne, Powder, Ground |
| 1 Tsp. | Spice, Oregano, Mexican, Dried |
| 1 Tsp. | Spice, Cumin, Powder, Ground |
| 1/4 Tsp. | Salt, Kosher |
| 1 Tbsp. | Juice, Lime, Fresh, Squeezed |
| Tomatillo-Serrano Crema | |
| Yield: 20 Oz. | |
| 3 Ea. | Tomatillo, Green, Fresh, Peeled, Roasted |
| 2 Ea. | Chili, Serrano, Fresh, Trimmed, Roasted |
| 16 Oz. | Crema, Mexican, Traditional, Prepared |
| 2 Tbsp. | Cilantro, Fresh, Chopped |
| 1 Tbsp. | Juice, Lime, Fresh, Squeezed |
| 1/4 Tsp. | Salt, Kosher |
| Salsa Criolla | |
| Yield: 9 Oz. | |
| 4 Oz. | Onion, Red, Halved, Sliced Thin |
| 2 Oz. | Bell Pepper, Cored, Seeded, Sliced Thin |
| 1 Ea. | Chili, Serrano, Minced |
| 2 Tbsp. | Juice, Lime, Fresh, Squeezed |
| 2 Tbsp. | Cilantro, Fresh, Chopped |
| 1/4 Tsp. | Salt, Kosher |
Directions
- Heat a sauté pan over medium-high heat.
- Place diced Wright® Brand Naturally Applewood Smoked Thick Sliced Bacon into sauté pan.
- Sauté diced Wright® Brand Naturally Applewood Smoked Thick Sliced Bacon until crispy.
- Add in ranchero sauce to the sauté pan with Wright ® Brand Naturally Applewood Smoked Thick Sliced Bacon .
- Bring to a simmer and fold in Mexican Original® Yellow Tortilla Chips.
- Gently toss all ingredients together.
- Remove from sauté pan and place onto a serving dish.
- Garnish with radish, queso fresco, and avocado.
- Drizzle entire dish with tomatillo-serrano crema.
- Top with sunny-side up eggs.
- Place salsa criolla on top of sunny-side up eggs.
- Serve as needed.
Sub-Recipes Directions
Ranchero Sauce
- Heat a large pan to medium-high heat and add the canola oil.
- Cook the onions and peppers down about 5 minutes to soften.
- Add the garlic and cook another minute, stirring a bit.
- Add the tomato and chicken broth. Stir.
- Stir in the cilantro and seasonings.
- Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop.
- Transfer the mixture to a blender or food processor and pour in the lime juice.
- Process until nice and smooth.
- Remove from food processor.
- Serve as needed.
Tomatillo-Serrano Crema
- Place all ingredients into a food processor.
- Process all ingredients until smooth.
- Remove from food processor.
- Serve as needed.
Salsa Criolla
- Place all ingredients into a mixing bowl.
- Gently fold all ingredients together.
- Remove from bowl.
- Serve as needed.
