Shrimp and Bacon Chilaquiles
·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
How to Make Shrimp and Bacon Chilaquiles
- Cook 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.
- Add 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