BACON & EGG TOPPED CHILAQUILES

Bacon & Egg Topped Chilaquiles image

Cheesy with shredded Colby and Monterey Jack, these bacon chilaquiles are ready to eat in less than 30 minutes. Serve with salsa and sour cream and enjoy!

Provided by My Food and Family

Categories Dairy

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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.)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
12 slices OSCAR MAYER Bacon, cooked

Steps:

Heat broiler.
Cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatillos, 3/4 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 1/2 cup tomatillo sauce, 2 Tbsp. cheese, 1 egg and 2 bacon slices. Top with remaining onions.

Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g