Bacon & Egg Topped Chilaquiles

• 1 lb. tomatillos (about 8), husked
• 1 cup sliced onions, divided King Sooper's 1 lb For $0.99 thru 02/09
• 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

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

onions, serrano chiles, garlic, chicken broth, eggs, tortilla chips, four cheese, bacon

Taken from www.kraftrecipes.com/recipes/bacon-egg-topped-chilaquiles-150113.aspx (may not work)