Chilaquiles With Bacon, Eggs, and Cheese
A hearty Mexican breakfast dish featuring crispy tortilla chips smothered in salsa verde, topped with crispy bacon, two types of cheese, and perfectly baked eggs. This comforting skillet meal combines crunchy and creamy textures with savory flavors.
Ingredients
- •½ lb bacon
- •6 cloves garlic
- •1 whole serrano chile
- •1 can pinto beans
- •2 cups salsa verde
- •8 cups tortilla chips
- •to taste kosher salt
- •4 oz Monterey Jack cheese
- •½ oz Cotija cheese
- •8 large eggs
- •¼ cup cilantro
- •for serving hot sauce and lime wedges
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
15 min
- 3.
Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.
5 min
