Shrimp Chilaquiles With Poblanos & Bacon Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
• STEP 3.In the same skillet, sauté the onion and poblano pepper until softened. Add the garlic and cook for another minute.
• STEP 4.Add the tomato sauce, chicken broth, cumin, and chili powder to the skillet. Simmer for 10 minutes.
• STEP 5.Stir in the shrimp and cook until they turn pink and are cooked through.
• STEP 6.In a baking dish, layer half of the tortilla chips. Pour half of the sauce over the chips and sprinkle half of the bacon and cheese on top.
• STEP 7.Repeat the layers with the remaining tortilla chips, sauce, bacon, and cheese.
• STEP 8.Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
• STEP 9.Garnish with chopped cilantro and serve hot.

Cooking Tips

• For extra heat, add some diced jalapenos or a pinch of cayenne pepper to the sauce.
• You can use store-bought tortilla chips or make your own by cutting corn tortillas into triangles and frying them until crispy.
• Serve the chilaquiles with a side of refried beans and Mexican rice for a complete meal.

Storage and Serving

• Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the chilaquiles in the oven or microwave until heated through.
• Serve the reheated chilaquiles with a fried egg on top for a delicious breakfast or brunch.