Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Camping Chilaquiles
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- Level: Easy
- Total: 20 min (plus time for preparing a fire)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 791
- Total Fat
- 44 g
- Saturated Fat
- 13 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 223 mg
- Sodium
- 2074 mg
This packing-friendly version of chilaquiles uses pantry ingredients like bagged tortilla chips, a bottle of salsa and canned enchilada sauce, making it extra simple to cook on a camping trip. It’s not traditional but still delivers cozy comfort, and you can personalize each batch with toppings such as cooked crumbled chorizo or extra veggies or beans. The real campfire craft comes from using tongs to place a few hot embers on top of the lid, creating the upper heat that sets the eggs and melts the cheese evenly. It is a fun one-pan dish to satisfy outdoor appetites for any meal — breakfast, lunch or dinner.
- Level: Easy
- Total: 20 min (plus time for preparing a fire)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 791
- Total Fat
- 44 g
- Saturated Fat
- 13 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 223 mg
- Sodium
- 2074 mg
Ingredients
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Directions
- Prepare a campfire and wait until the wood has become mostly hot, ash-covered embers with some orange showing through. Or fill and light a charcoal chimney with briquettes and let it sit in the firepit until the coals are mostly ashed over, about 15 minutes, then spill the briquettes into the center of the firepit.
- Clear a space in the center of the firepit with a thin, even layer of embers on the bottom or about 8 to 10 briquettes spread over the bottom. Set a large (12-inch) fireproof skillet on the embers and let it heat for a minute.
- Add the oil to the skillet and swirl to coat the bottom. Add the salsa and enchilada sauce. Bring to a simmer over the coals and simmer, stirring occasionally, to blend the flavors, 2 to 3 minutes. Stir in the tortilla chips, stirring until they are coated in the sauce. Break the eggs over top, spacing them evenly apart. Sprinkle the Monterey Jack cheese on top and cover the skillet. Use fire or grilling tongs to place a few big ember chunks on top of the lid to create even heat and cook, rotating the pan occasionally to avoid hot spots, until the eggs are done to your liking, 3 to 5 minutes for set whites with still runny yolks.
- Uncover the skillet and remove it from the fire. Sprinkle with the Cotija and serve with cilantro, avocado, lime wedges and/or pickled jalapeños if desired.
