This hearty breakfast dish from south of the border doesn’t typically include bacon. It’s also always served with a red chile sauce—not chili con carne—but my cooking is anything but typical.
Line a sheet pan with paper towels. Heat
Preheat the broiler. Transfer the tortillas to an unlined sheet pan (or just carefully remove the paper towels from the sheet pan they are on). Divide the chili among the tortillas, then top with the cheese. Place under the broiler and broil until the cheese has melted and is lightly golden brown, about 1 minute.
Break 2 eggs into the pan with the rendered bacon fat and lower the heat to low. Season the eggs with salt and pepper and cook until the whites are completely set and yolks begin to thicken but are not hard. Slide a turner under each egg and carefully flip it over in the pan. Cook the other side to desired doneness; remove to a plate. Repeat with the remaining eggs.
Put one of the chili-cheese tortillas on a plate, top with another chili-cheese tortilla, then add
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