I’m going to be honest with you guys. I had an ice cream recipe all planned out for today and I was all super excited to share it and then I changed my mind at the last second.
I’m fickle like that.
See, Adam and I are going camping this weekend and all week my mind has been on what food to make. I haven’t done much camping, but I do know you need to have some good campfire meals. Something that is full of flavor, doesn’t require a lot of ingredients or fancy techniques, and can cook over an open flame.
The first time I heard of chilaquiles was on Diners, Drive-ins, & Dives I think. It just wasn’t a meal that was on my radar but I was intrigued by the simplicity and the finished product looked delicious. Plus it’s a meal that can be eaten for breakfast, lunch, or dinner, and it fits my requirements for a good camping meal as long as you make the chilaquiles sauce before you leave.
In case you’ve never heard of chilaquiles, it’s simply fried tortillas topped with a tomato sauce, usually spicy, and cheese. I’ve made a few little adjustments and added an egg to give it a little more protein, but other than that, it’s a pretty straightforward dish. If you’re going camping, or just want to try out a new meal, give this chilaquiles a whirl and let me know what you think!
For the sauce:
- 1 cup onion, diced
- 4 to 5 dried chili peppers (I used ancho chili and pasilla)
- 3 cloves garlic
- 1 14 oz can of diced tomatoes
- 1 tsp smoked paprika
- 2 tsp maple syrup or honey
- 1/2 tsp salt
For the chilaquiles:
- 1 cup sauce
- 3 large handfuls of tortilla chips (I used blue corn chips from Trader Joes)
- 1/2 cup of my nacho cheese sauce OR
- 1/2 cup shredded Monterey Jack cheese (if you can do dairy)
- 2 eggs
- 3 tbsp fresh cilantro
- To make the sauce: Soak the dried peppers in hot water for about 10 to 15 minutes until they’re soft. Cut off the stems and take out the seeds and place into a blender. Add the rest of the ingredients including 1/2 cup of the soaking water and blend until you have a smooth sauce. Heat the sauce in a medium saucepan until it comes to a simmer and cover and cook for about 10 minutes.
- To make the chilaquiles: Place the tortilla chips into a large bowl and pour in about 1 cup of the sauce. Mix gently so the chips are coated in sauce but not smashed. Heat a cast iron skillet over medium-high heat and add in half of the chip mixture.
- Pour a layer of the cheese sauce or shredded cheese onto the chips in the skillet and then place the rest of the chips on top along with any extra cheese sauce. Bring to a gentle simmer. (If you have an oven, which I will not while camping, you can also place your skillet in there at 375 for about 10 minutes until the cheese is melted)
- While your tortillas are heating up fry or poach the two eggs and then transfer to the chilaquiles. Top with fresh cilantro and serve.
Like I said, perfect camping meal. You can make the sauce a few days before and just bring that along with the rest of the ingredients and you have a quick meal solution!
Have a great weekend and I’ll see you on Monday as long as I don’t get eaten by bears…. 🙂
P.S. I promise to bring you ice cream…. soon