Smoky Honey Habanero Chilaquiles

Courtney Rohrig (@justamountainbean)

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Category

Main Course

This chilaquiles recipe turns leftover tortillas and a hot skillet into the best reason to crawl out of your sleeping bag. Crispy fried tortillas simmer in a smoky-sweet-hot sauce built on Smoky Honey Habanero Seasoning, then get topped with just-set eggs for a one-pan brunch that pulls double duty as a camping breakfast idea or a lazy Sunday at home. It's proof that a great Mexican-inspired breakfast doesn't need a full kitchen — just a skillet, some bold flavor, and zero patience for boring eggs. Consider this your new favorite skillet eggs recipe, campsite or not.

 

Meet the Creator

This recipe is courtesy of Courtney Rohrig (@justamountainbean), an outdoor lifestyle creator who documents camping trips, swimming holes, and mountain hikes from Maine to Washington. When she's not chasing a trailhead, she's dreaming up camp-ready, flavor-forward meals — and Smoky Honey Habanero Seasoning made the cut for four of her favorites. Follow her adventures (and her cooking) on Instagram @justamountainbean.

Smoky Honey Habanero Chilaquiles

Ingredients

  • ⅓ cup vegetable oil (or extra-virgin olive oil)

  • 6 corn tortillas, cut into wedges

  • ½ red onion, diced, divided

  • 2 cloves garlic, minced

  • 1 (7 oz) can El Pato sauce (or 1 cup tomato sauce plus 1 chopped jalapeño)

  • ½ teaspoon salt

  • ¼ cup water

  • 2-4 eggs

  • 2.5 Tbsp Spiceology Smoky Honey Habanero Seasoning, divided

  • Cilantro, avocado, grated cheese, and lime wedges, for topping

Directions

  1. Heat the oil in a large skillet over high heat. Add tortilla wedges in a single layer and fry 2 to 3 minutes per side until golden and crisp. Transfer to a paper-towel-lined plate and repeat with remaining tortillas.

  2. Reduce heat to medium. Add half the diced red onion and sauté 2 to 3 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in the El Pato sauce, salt, water, and 2 Tbsp Smoky Honey Habanero Seasoning; bring to a simmer. Add the fried tortillas and toss to coat.

  3. Push the tortillas to the edges of the skillet to form a well in the center. Crack the eggs into the well, cover, and cook 4 to 5 minutes until whites are set (or scramble them into the sauce, if you prefer).

  4. Top with the remaining diced red onion, cilantro, avocado, cheese, and a final ½ Tbsp Smoky Honey Habanero Seasoning. Serve with lime wedges.
Recipe Products
The blend that started it all
Blend

Smoky Honey Habanero Seasoning

Key Ingredients

Honey Granules, Paprika, Habanero Powder, Brownulated Sugar