By Protein
Applewood Smoked Bacon Chilaquiles Recipe
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
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.
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.
Ranchero Sauce
Yield: 32 Oz.
Ingredients
- 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
Directions
- 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
Yield: 20 Oz.
Ingredients
- 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
Directions
- Place all ingredients into a food processor.
- Process all ingredients until smooth.
- Remove from food processor.
- Serve as needed.
Salsa Criolla
Yield: 9 Oz.
Ingredients
- 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
- Place all ingredients into a mixing bowl.
- Gently fold all ingredients together.
- Remove from bowl.
- Serve as needed.
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