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Chilaquiles, Aay?!

There’s no wrong time for nachos!

a group of friends hiking with backpacks Epic adventures require epic fueling

There are a few life lessons that everyone should know. Always wear sunscreen. Never eat yellow snow. There’s no wrong time for nachos. Wait, what’s that last part about nachos?

 

Nachos are always delicious! Whether you just finished an epic day of backcountry split boarding, a mountain bike rip on the local trails, or are just sitting down for a round of beers with the squad, nachos always hit the spot. But there’s a glaring hole in most people’s application of nachos to their meal schedule — breakfast. Enter Chilaquiles, a.k.a. breakfast nachos.

 

Chips and salsa for breakfast? YES! It is nutritious AND delicious AND it is a great way to utilize the broken chips from the bottom of the bag. This meal is gluten free and easily done dairy free and vegetarian (or vegan if you substitute tofu for eggs). It is also easily adapted for small or large groups!

cooking Chilaquiles on a camp stove Next stop: Flavortown

Ingredients:

  • corn tortilla chips
  • salsa
  • eggs

Additions:

  • queso (cheese)
  • chorizo (or whatever protein you have leftover from last night)
  • avocado
  • onion
  • cilantro

Optional Extras for Gourmet Points:

  • green onions
  • radishes
  • hot sauce
  • beans
  • veggies

Steps:

  1. Put a couple handfuls of chips into a deep pan. Pour half a jar, roughly one cup, of salsa over the chips. For chips, we recommend broken chips in the bottom of the bag. For salsa, we love using salsa verde or tomatillo salsa. It’s really good to do a combination with a good salsa roja. But either way, a liquidy salsa is better than a chunky or thick one. That can be served on the side if you want it.
  2. Turn to medium heat and stir occasionally using a flipping method to keep the tortillas cooking evenly in the salsa.
  3. In a separate pan, heat up some butter or oil to cook eggs to your liking. We prefer soft-fried eggs, which are easiest done for fewer people. Crack two eggs. Add salt and pepper to taste. Cook until white and flip gently so as not to break the yolk. Fry for another minute and remove from heat.
    If you have a big group of people, we suggest the soft-scrambled method picked up from some Argentinian friends in Yosemite. Add four eggs and salt & pepper. Using a spatula, scrap the bottom of the pan consistently to move around the whites while avoiding breaking the yolks. When roughly 75% of the whites are cooked, break the yolks and allow to cook for another minute or two, removing from heat just before all liquid appears gone.
  4. Prepare optional sides while chips are cooking. Crumble or shred cheese, cook up chorizo, chop onions, slice avocado and mince cilantro.
  5. Assemble! Scoop chip/salsa, pile on cheese (so it melts over the warm chips), top with eggs, chorizo and other sides.Pro Tip: Got some lettuce to use up? Roll the leaves and slice finely for a fresh garnish that makes you believe this dish is healthier than it is.
  6. Enjoy with one of these Mexican inspired beverages:
    1. Send Day: Mexican Coffee (coffee, hot cocoa, cayenne pepper, cinnamon)
    2. Rest Day: Michelada (cheap Mexican beer, vodka, lime juice, bloody mary mix or Clamato)
A beautiful plate of Chilaquiles Socks: prepare to be rocked off!

This recipe is a staple in our breakfast rotation and tastes as good in our kitchen at home as it does cooked on the tailgate of a truck at the trailhead.

 

¡Buen provecho!

 

A special thanks to Access Fund for sending us this amazing recipe!

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