This camping chilaquiles recipe is so simple and comes together in a snap. Everyone who has tried this sensational recipe is hooked for life.
Camping breakfast chilaquiles recipe is the best way to start your day when out in the woods.
Camping every summer at sparks lake is one of our cherished family memories. With a huge amount of family and friends, we have all camped together or at least near each other so the kids could play every time we go out. We made this amazing recipe at our campsite by pooling our resources and the heavenly smells gradually brought the rest of the family running to our campsite to sharing in the deliciousness. We love these amazing flavors for breakfast or as an early lunch, it’s so filling and satisfying! Adults and kids alike seemed to enjoy these amazing chilaquiles.
How to make chilaquiles?
All you need is a pile of stale tortilla chips to start making this great chilaquiles recipe. Pour green sauce into a stockpot and add a cup of water or broth to finish up our Verde Chilaquiles recipe. Delicious heavenly tangy sauce with the option of meat or eggs.
What are chilaquiles?
Chilaquiles are pretty much the best breakfast in the world, hands down. Chilaquiles is a Spanish word describing a dish of fried tortilla strips typically topped with a spicy tomato sauce and cheese. Most of the recipes you will find out there have runny eggs cooked on top. They come in two colors of sauces either red or green. The green sauce is called Chilaquiles Verde sauce. The red sauce is called Chilaquiles Rojo and tends to be on the spicer side.
This camping breakfast chilaquiles recipe is so simple and comes together in a snap. Everyone we know who has tried this sensational recipe is hooked for life.
- 1 16 oz can of enchilada sauce
- 1 tsp Olive oil
- 20 corn tortillas cut into eighths
- 1 cup roasted corn or whatever filling you have on hand
- ½ cup crumbled cotija cheese
- 5-6 eggs
- ½ cup cilantro
- Juice of 1 lime
- Salt and freshly ground black pepper
- Chopped fresh cilantro leaves for garnish
- Lime slices for garnish
- Quick pickled red onions slice onions and let rest in rice wine vinegar for 15 mins
- Hot sauce
- Mexican crema sauce
- Greased Dutch Oven.
- Open enchilada sauce.
- Cover bottom of Dutch Oven with olive oil. Layer corn tortillas in with the sauce, cheese and any toppings desired. (It is best to cover all tortillas so they don’t dry out). Top with cracked eggs if desired.
Place in a campfire for 30 minutes. Until top is browned and cooked through and egg whites are set with runny yolks.
- Top with cilantro, lime slices, and pickled red onions. Serve with hot sauce and crema if desired. Enjoy!