Bacon & Sweet Corn Chilaquiles

Applewood Smoked Thick Cut Bacon 12 oz

Tortilla chips meet their match in this crave-worthy skillet chilaquiles. Crispy SunnyValley Applewood Smoked Bacon charred sweet corn, and a tangy salsa Verde come together for bold, layered flavor in every bite. Finished with melty Monterey Jack, a drizzle of crema, fried eggs, and a squeeze of lime, it’s the perfect breakfast (or anytime) dish that delivers on comfort and crunch.

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Serves:
2-3
Time To Prepare:
15
Time To Cook:
10

Directions

  1. Chop bacon into ½” pieces. Cook in a sauté pan until crispy.
  2. In the same pan, sauté corn until slightly charred.
  3. Add salsa verde to the pan and bring to a simmer.
  4. Gently fold in tortilla chips and bacon until coated but still crisp.
  5. Sprinkle with Monterey Jack cheese and let melt slightly.
  6. Serve topped with fried eggs, crema, cilantro, and a squeeze of lime.

Ingredients

  • 6 slices SunnyValley Applewood Smoked Bacon
  • 1 bag tortilla chips
  • 1 cup sweet corn kernals
  • 1 cup salsa verde
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup crema
  • 2 eggs, fried
  • Fresh cilantro, chopped
  • Lime wedges for serving