Recipe

Chilaquiles with Eggs and Bacon

Yield: 25 Servings

1 Serving = 1/4 cup

Source: Garland Independent School District

Method

Ingredients

3 cups

1 two pound bag

2 cups

2 cups

1 Tbsp.

1 Quart

1 Tbsp.

1 Tbsp.

1 Tbsp.

2 cups

2 cups

1 1/2 cups

as needed

Liquid Eggs

Corn Tortilla Chips, round

Yellow Onion, rough chopped

Green Bell Pepper, rough chopped

Canola Oil

Red Gold® Mild Salsa, warmed

Smoked Paprika

Cumin, ground

Granulated Garlic

Cheddar Cheese, shredded

Mozzarella Cheese, shredded

Pork Bacon, cooked and chopped

Cilantro or Parsley, chopped

  1. Preheat oven to 350°F.

  2. Combine cheese in a bowl, reserve.

  3. For the eggs: Place liquid eggs into the steamer and steam for 50 minutes until light and fluffy. Reserve hot for assembly.

  4. For the chips: On a lined sheet pan, place tortilla chips and spread evenly. Place in oven for 5 minutes until lightly toasted. Remove form oven and reserve for assembly.

  5. For the vegetables: On a small sheet pan, combine onions and bell pepper and coat with canola oil. Roast in oven for 10 minutes. Remove from oven and reserve.

  6. For the salsa: Combine the warmed salsa, paprika, cumin, and garlic in a bowl. Add roasted peppers and onions; reserve for assembly.

  7. To Assemble: In a 2” hotel pan, coat tortilla chips in 3 cups of salsa mixture and spread evenly in pan. Evenly distribute scrambled eggs over chips and sprinkle with cheese mixture. Sprinkle bacon evenly over top.

  8. Place pan in oven for 8 minutes or until cheese is melted. Serve hot.