(courtesy of Shelly Curt. Serves 4)
Shelly Curt, food and beverage creative development manager at Atlantis Casino Resort Spa, prides herself on creating memorable gourmet dishes for her camping companions. She says the key to being able to do this in the middle of nowhere is pre-trip prep work. "You want to plan your cooking so that you do what you can at home," Curt advises. So wash your veggies, cut, dice, chop, premix dry goods, make sauces and freeze them ... all of which will make assembling the recipes at the campsite much easier. Curt also advocates keeping a well-stocked camping bar!
8 ounces organic white corn tortilla chips (lower sodium is best)
5 eggs, lightly beaten
1 small can of red enchilada sauce
5 ounces local Sand Hill Dairy queso fresco
1 cup scallions, chopped
¼ cup cilantro, chopped
Heat a large, heavy skillet over medium heat. Place the tortilla chips in pan and pour the eggs over the chips. Stir constantly and cook until eggs are firm and coating the tortillas. Pour the red sauce over the chip and egg mixture and continue stirring until sauce is thoroughly heated. Remove from heat. Top with crumbled queso fresco* and chopped scallions. Garnish with chopped cilantro and serve immediately. *Find Sand Hill Dairy's products at Wedgecheeseshop.com.
(Note: Most Chilaquiles recipes call for tortilla strips that are fried freshly. This recipe cuts out that step and uses tortilla chips for easier camp prep. Choose your chips carefully because heavily salted chips will not produce ideal results.)