3244. BACON and EGG TOPPED CHILAQUILES

makes six servings


1 lb. tomatillos (about 8), husked
1 cup sliced onions, divided
3 serrano chiles, stemmed
2 cloves garlic, unpeeled
1 cup fat-free reduced-sodium chicken broth
6 eggs
6 cups tortilla chips (6 oz.)
¾ cup Mexican-style finely shredded four cheese
12 slices bacon, cooked

Heat broiler. Cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatillos, ¾ cup onions, chiles and garlic onto prepared baking sheet. Broil, 4 inches from heat, 12 to 15 min. or until roasted, turning every 6 min. Blend broth and roasted vegetables in blender until smooth; pour into large saucepan. Bring just to a simmer. Meanwhile, cook eggs in large nonstick skillet 2 to 3 min. or until whites are almost set. Carefully turn eggs; cook 1 min. or until whites are completely set and yolks are cooked to desired doneness. Place 1 cup chips in each of 6 serving bowls; cover with ½ cup tomatillo sauce, 2 tablespoons cheese, 1 egg and 2 bacon slices. Top with remaining onions.


bacon recipe source: Kraft, Northfield, IL 60093