Camp Cooking: Onion Creek Chilaquiles

 

For many, the idea of camp cooking conjures thoughts of beans from a can and hotdogs roasted on a stick. Sure, we love roughing it and cooking over an open fire as much as anyone, but with a little creativity and planning it’s easy to create a wholesome, quality meal to be enjoyed fireside. We’ve created series recipes to challenge your ideas of what camp cooking can be.

Here are a few considerations that I make when planning meals for a camping trip:

  • Make it hearty enough to fuel your adventures, but not leave you feeling weighed down.
  • Keep it simple to prepare and clean up requiring a minimal number of ingredients and a single pot or pan if possible.
  • Choose ingredients that are easy to pack, in particular, choose only a small number of items that need refrigeration or cooler space.
  • Last but not least, it should be fun! View recipes as flexible and adaptable based on the ingredients and equipment at hand (no measuring cups necessary)

We aimed for these recipes (as for YMCA Camp Moody) to be accessible three ways:

  • Financial- All ingredients cost under $12 and serve 3-6 people.
  • Geographic- All ingredients are readily available at most H-E-B stores.
  • Physical- Only basic cooking skills and equipment are required.

Onion Creek Chilaquiles

Without further ado, here’s an ode to Camp Moody’s beautiful body of water and our take on a Mexican favorite that we’re calling Onion Creek Chilaquiles. At its most basic, chilaquiles consists of fried tortilla strips simmered in salsa to soften the strips.

Shopping List:

  • Green Onions
  • Jalapeños
  • Cheese (we used queso fresco, but any Monterrey Jack, cheddar or Colby would work well too)
  • Eggs (We bought one per person for this dish)
  • Broth (or water)
  • 1 Can of Whole Beans (We used black beans, but pinto would also work well)
  • 1 Jar Salsa (Salsa Verde is my family’s favorite, but use whatever style you like best)
  • 1 14oz bag of Tortilla Chips
  • Cooking oil (approximately 2 tablespoons)

Instructions:

  1. First heat pan over medium heat
  2. Once hot, add oil to cover bottom of pan (about 1 tablespoon)
  3. Add 3-6 eggs and cook to desired level of doneness
  4. Remove from pan
  5. Return pan to medium heat
  6. Add oil to cover bottom of pan (about 1 tablespoon)
  7. Add 1-2 whole green onion (chopped)
  8. Add 1 diced Jalapeño (remove seeds for milder spice level)
  9. Add 1 jar of salsa
  10. Thin with approximately ½ to 1 cup of broth or water
  11. Stir and simmer for 1-2 minutes
  12. Add 1/2- ¾ bag of tortilla chips and stir to coat.
  13. Add 1 can of drained beans and stir gently
  14. Allow ingredients to heat through 1-2 minutes
  15. Top with cheese
  16. Return eggs to the top of the dish
  17. Garnish with additional chopped green onion
  18.  Enjoy!

Some quick variations:

  • Pump up the protein- Toss in some shredded chicken, steak or your favorite meat substitute
  • Eat your veggies- Sneak some fresh produce in like cilantro, thinly sliced radishes, cabbage or nopalitos (cactus)
  • Create balance- The addition of a creamy ingredient like avocado, Mexican crema, or yogurt will create a nice contrast to the spicy and/or tangy sauce

 

 

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