Chilaquiles Recipe
shredded pork, jalapenos, bacon, pico and tortilla chips tossed in our spicy chipotle sauce, topped with scrambled eggs, avocado, queso fresco and sprinkled with cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and set aside on a paper towel to drain excess grease.
- 2
Sauté the Jalapenos
In the same skillet, add the sliced jalapenos and sauté for about 2-3 minutes until they are slightly softened.
- 3
Combine Ingredients
Add the shredded pork and chipotle sauce to the skillet with the jalapenos. Mix well and let it heat through for about 5 minutes.
- 4
Scramble the Eggs
In a separate bowl, whisk the eggs and scramble them in a non-stick skillet until just cooked.
- 5
Assemble the Chilaquiles
In a large serving dish, layer the tortilla chips at the bottom. Pour the pork and chipotle mixture over the chips, then top with scrambled eggs, diced avocado, pico de gallo, and crumbled bacon.
- 6
Garnish
Finish with crumbled queso fresco and a sprinkle of fresh cilantro before serving.
