One-Pot Breakfast~ Chilaquiles

One of the things that makes camping so magical is that we are removed from the artificial light of our day-to-day existence and our body clocks can settle back into a natural rhythm. People who munch a granola bar while sitting in traffic suddenly rise with the sun and embrace the idea of a breakfast that sets the tone for the day ahead. Pancakes and eggs and bacon are hard to beat. But for this season maybe consider one of our favorite one-pot breakfast: Chilaquiles!

When camping it is easier to see the day as a series of events. Sunset is a magical time to gather together and be thankful for a day spent in nature. Sunrise, on the other hand, lends an excitement all it’s own as happy campers prepare for a day of water fun, hiking, or merely enjoying the slower pace of life at camp. A breakfast of chilaquiles will feed your body and spirit to take on the day. And, with one pot and 30-minutes, are as easy to make as more traditional options.

Once again we turn to our friends at Fresh off the Grid for their version of this popular Latin dish. If the idea of frying tortillas at camp sounds like it may not be your cup of tea, feel free to use tortilla chips. The version won’t be quite as delicious…but we won’t judge! To please a crowd, or just to try something new, we’re including here Fresh off the Grid’s red sauce version, along with a Salsa Verde (green sauce) version from Cookie and Kate. Try them both out and let us know which your family prefers.

CAMP STOVE CHILAQUILES from Fresh Off the Grid

INGREDIENTS

⅓ cup vegetable oil
6 corn tortillas
½ red onion
2 cloves garlic
1 (7oz) can el Pato sauce or Mexican style tomato sauce
½ teaspoon salt
2 – 4 eggs

OPTIONAL TOPPINGS
cilantro, avocado, diced
red onion, grated cheese,
fresh lime slices

INSTRUCTIONS
1. Heat the oil in a skillet over high heat. Once the oil is hot, add the tortilla triangles in a single layer and fry for a few minutes until golden
brown, flipping once. Remove and set aside on a paper towel to drain. Repeat with the rest of the tortillas.

2. Lower the heat to medium. Add the red onions to the remaining oil and saute for a few minutes until they begin to soften. Add the garlic and
saute for about 30 seconds and then add the tomato sauce, salt, and a splash of water to the skillet. Bring to a simmer, then add the fried
tortillas. Stir to coat.

3. To cook the eggs, move the tortillas to the outside edges of the skillet to
create a well in the center. Drop the eggs into the sauce and cook to
your liking–you can scramble them, or cover the skillet and allow them
to simply poach in the sauce.

4. Serve with the toppings of your choice. Enjoy!

**If you don’t want to deal with frying the tortillas in camp, you can do this step at home and pack them with you, OR you
can use store-bought tortilla chips**

For the Verde version check out this easy, and delicious, recipe from Cookie and Kate.

Chilaquiles Verdes with Baked Tortilla Chips from Cookie and Kate

INGREDIENTS

Baked Tortilla Chips*** THIS RECIPE CALLS FOR BAKING THE TORTILLA CHIPS BEFORE YOU HEAD TO CAMP**

• 16 corn tortillas
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt

• 2 teaspoons extra-virgin olive oil
• 3 cups (24 ounces) salsa verde—either homemade* or store-bought**
• 2 tablespoons chopped fresh cilantro

• 4 fried eggs (optional)
• 1 avocado, diced
• 1/3 cup crumbled Cotija, queso fresco or feta cheese
• 3 tablespoons chopped red onion or green onion
• 2 tablespoons chopped cilantro

INSTRUCTIONS

1. To bake the chips: Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper for easy clean-up.
2. Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans (it’s ok if the chips overlap; they’ll shrink significantly as they bake). Sprinkle half the salt over one pan and half over the other.
3. Bake, swapping the pans on their racks every 5 minutes until the chips are curling up at the edges and some are starting to turn golden on the edges. Keep an eye on the top rack especially, as those tend to finish baking first. Once you see the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.
4. Once the chips are out of the oven, warm the olive oil in a large, non-reactive (stainless steel, enameled cast iron or non-stick) skillet or Dutch oven over medium heat. Once it’s shimmering, add the salsa verde, being careful to avoid splatters.
5. Raise the heat to medium-high and bring the mixture to a simmer, then remove the skillet from the heat. Stir in the tortilla chips and cilantro until all of the chips are lightly coated, then cover and let the mixture rest (off the heat) until the chips have softened slightly about 2 to 5 minutes.
6. Uncover the pot and add the toppings of your choice, then divide the chilaquiles onto individual plates. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).

**STORE-BOUGHT SALSA VERDE NOTE: If your jarred salsa tastes dull, liven it up with a squeeze of lime juice and possibly some more chopped fresh cilantro.**

For some added protein feel free to add on shredded rotisserie (or pre-cooked) chicken or shredded pork.

We look forward to seeing all of your chilaquile versions around camp. The season is almost upon us. See you all there!