Motorcycle Camping Meals: Chilaquiles Recipe

The first time I ever had chilaquiles was at a motorcycle campout in New Mexico. A mix of crispy corn tortillas smothered in red salsa, and topped with over-easy eggs, chilaquiles are a perfect, easy camping breakfast to make for yourself or a couple of friends.

After years of craving the first chilaquiles I ever had, I finally decided to make them for a friend and I while motorcycle camping.

Save your granola bars and basic camp breakfasts for another time. This simple five-ingredient, five-step chilaquiles recipe only takes about 30 minutes to make.

How to Make Chilaquiles while Motorcycle Camping:

I boiled this recipe down to the bare minimum ingredients since making room for food on a motorcycle can be quite a task. Even with the simplest of ingredients, this chilaquiles dish is always a hit at camp, and anyone that’s enjoyed this meal with me has always saved the recipe for their own travels.

Cooking Chilaquiles: Campfire or Camp Stove?

A camp stove is going to be the easiest, and most efficient way to cook most meals during a campout. If you’re able to pack one on the trip with you, I’d recommend it.

Enjoying the great outdoors via a campfire will also suffice. However, you’ll need to consistently keep the fire hot to cook your chilaquiles, and need to lug a heavy cast iron pan with you on your bike.

Cooking Equipment

• Camp Stove + Fuel: I like to use my JetBoil MicroMo with the pot support, since I tend to boil water for coffee before cooking my meal.
• Non-Stick Skillet: I LOVE the Sea to Summit Alpha Pan!
• Egg Holder: This isn’t a requirement, but I absolutely love that my eggs always make it to camp uncracked in these holders.
• Plate
• Cutting Board
• Knife
• Spatula
• Tongs
• Utensils

Quilaquiles Ingredients:

Because I tend to camp alone, this ingredient list is intended for one serving. (You’ll be pretty full after eating this, too.)

• Corn Tortilla Chips: You can either bring some with you from a meal the day prior, buy an entire bag, or make your own with fresh corn tortillas and extra oil. This will all vary depending on how many people you wish to cook for.
• Vegetable or Olive Oil (1oz at most)
• Red enchilada sauce (10oz) – You may or may not want to use the entire can. That’s up to you.
• One red onion (Diced) – Use as much as you’d like. I love red onion, so I tend to use more than others.
• 3 Eggs (I like to use 3 eggs per person. You are welcome to use more or less.)

Optional Toppings

• Cotija or Monterrey Jack Cheese
• 1 Avocado
• Salt, Pepper, and garlic spices to taste

Directions:

1. Dice Red Onion into small, chopped, pieces. Add to skillet with oil, and let cook until caramelized.
2. Add Enchilada sauce to the skillet with the red onion, and let simmer for a few minutes to absorb some of the onion flavor.
3. Begin adding tortilla chips into the mix, and stir in more sauce if needed. Evenly coat the tortilla chips and let sit for a few minutes to soften and to absorb the sauce.
4. Cooking the eggs can be done two ways: Method One: move the tortilla chips onto a plate, and fry the eggs to your liking. (This is also the faster of the two options from my experience). Method Two: If you have a way to cover the top of your skillet, you can easily crack the eggs on top of the tortilla chips and allow them to poach.
5. Add whatever toppings you wish (I added avocado) and enjoy!

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