Need a reason to get the campfire started in the morning? About this one? Southwest Chilaquiles Skillet Breakfast. Here’s the recipe:

Southwest Chilaquiles Skillet Breakfast

(Courtesy of Time Inc)
(Courtesy of Time Inc. Books)

Introduction

Mexican chorizo easily crumbles, unlike its Spanish counterpart, which is dried, cured, and similar to salami.

Prep and Cook Time

Hands-on: 15 minutes | Total: 28 minutes

Number Serves

Ingredients

  • 10 ounces fresh Mexican chorizo, casing removed
  • 1 medium-sized red bell pepper, diced
  • 1/2 cup diced poblano chili (from 1 small chili)
  • 1/2 cup vertically sliced red onion (from 1 small onion)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 corn tortillas, coarsely chopped
  • 8 large eggs, lightly beaten
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 2 ounces pepper Jack cheese, shredded (about 1/2 cup)
  • 1/3 cup whole milk
  • 1/2 cup chopped fresh cilantro
  • Hot sauce
  • Sour cream

Directions

1. Heat a camping stove to medium-high (about 375 to 400 F). Heat a 10-by-3-inch cast-iron fryer with lid on the camping stove for 5 minutes. Add the chorizo, and cook, stirring to crumble, until cooked through, 6 to 8 minutes. Using a slotted spoon, remove the chorizo to drain on a plate lined with paper towels. Add the bell pepper, poblano, onion, salt, and pepper to the fryer, and cook, stirring often, until the vegetables are softened and lightly browned, 4 to 6 minutes. Stir in the chopped tortillas.

2. Stir together the eggs, cheeses, and milk in a medium bowl. Return the chorizo to the fryer, and stir to combine with the tortilla mixture. Pour the egg mixture over the top, and cook until the eggs just start to set on the bottom and outside edges of the fryer. Gently draw the eggs from the outside edges to the center, repeating the process until the mixture is very loosely set. Reduce the camping stove heat to low (about 275 to 300 F). Cover the fryer, and cook until the eggs are set and the mixture is cooked through, 8 to 10 minutes. Sprinkle with the cilantro, and serve with the hot sauce and sour cream on the side.

Reprinted from “The Outdoor Adventure Cookbook” by Coleman. Copyright 2017 Oxmoor House. With permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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