shrimp and bacon chilaquiles
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The corn tortillas dissolve and thicken the sauce as it simmers. If you're using tortilla chips inst4ead, simmer a little longer to allow them to soften. source unknown
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yield
2 serving(s)
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For shrimp and bacon chilaquiles
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2 strips thick sliced bacon, chopped
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1/2 cup each chopped onion and red bell pepper
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1 to 2 tbsp. minced jalapeno
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1 tbsp. minced garlic
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1 cup low sodium chicken broth
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1/2 cup purchased salsa
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2 small corn tortillas, chopped
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12 oz. peeled deveined jumbo shrimp, thawed if frozen
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1 tbsp. chopped scallions
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2 lime wedges
How To Make shrimp and bacon chilaquiles
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1Cook bacon in large skillet til crisp. transfer bacon to paper towel lined plate; reserve drippings. add onion and bell pepper to drippings and sauté over medium high heat til onion softened, 2 minutes. Stir in jalapeno and garlic. Cook 1 minute.
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2Add broth and salsa and bring to a boil. Add tortillas, reduce heat to medium low and allow tortilla to soften and dissolve, stirring often, about 10 minutes. Stir in shrimp and cook til firm, 3 to 4 minutes. Garnish Chilaquiles with bacon and scallions; serve with limes. Serves 2
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