Smoky Honey Habanero Chilaquiles
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
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.
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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.
Author:
Ingredients
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â…“ cup vegetable oil (or extra-virgin olive oil)
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6 corn tortillas, cut into wedges
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½ red onion, diced, divided
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2 cloves garlic, minced
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1 (7 oz) can El Pato sauce (or 1 cup tomato sauce plus 1 chopped jalapeño)
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½ teaspoon salt
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¼ cup water
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2-4 eggs
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2.5 Tbsp Spiceology Smoky Honey Habanero Seasoning, divided
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Cilantro, avocado, grated cheese, and lime wedges, for topping
Directions
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.
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.
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).
Top with the remaining diced red onion, cilantro, avocado, cheese, and a final ½ Tbsp Smoky Honey Habanero Seasoning. Serve with lime wedges.
Recipe Note
Camping Tip
No fryer at basecamp? Swap in store-bought tortilla chips and skip straight to step 2 — just as good in a tent as it is in your kitchen.
