shrimp and bacon chilaquiles
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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prep time
5 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- - 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
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Step 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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Step 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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