Shrimp and Bacon Chilaquiles

Lynnda Cloutier


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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5 Min
15 Min
Stove Top


2 strips thick sliced bacon, chopped
1/2 cup each chopped onion and red bell pepper
1 to 2 tbsp. minced jalapeno
1 tbsp. minced garlic
1 cup low sodium chicken broth
1/2 cup purchased salsa
2 small corn tortillas, chopped
12 oz. peeled deveined jumbo shrimp, thawed if frozen
1 tbsp. chopped scallions
2 lime wedges


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.
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

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican