Camp Chipotle Burritos

Camp Chipotle Burritos
Source: My imagination and leftover chipotle sauce

Delicious, and perfect for camping! Prepare burritos the day before, wrap tightly in foil and seal in a plastic baggie. Keep in a cooler until ready to cook, then toss them on the grill to brown each side - serve with salsa.

If not camping, skip the foil. After preparing, lightly brown the burritos on each side in a lightly oiled or buttered pan and serve immediately. Yummmmmmmmmmmm......

Ingredients for 10 big burritos:

- 20 eggs
- 2 medium yellow onions
- 5 cloves garlic
- 8 medium potatoes
- 2-4 Tbs chipotle sauce (to taste - spicy!)
- 2-4 chopped chipotle peppers (to taste - spicy!)
- 2-3 cups shredded Mexican cheese
- 1 can kidney beans
- 1-2 tsp cumin

Salsa (for inside burritos - bring additional for serving on the side):
- Jarred salsa (maybe 1/2 jar?)
- 6 chopped green onions
- Fresh chopped parsley (approx. 2 Tbs)
- Fresh chopped cilantro (approx. 1 Tbs)

1. Chop potatoes, onions, garlic, chipotle peppers
2. Sauté together over medium heat until soft and lightly browned (add chipotle sauce about halfway through cooking)
3. Drain kidney beans, and sauté in a separate pan with cumin to taste
4. Prepare salsa - combine salsa, chopped green onion, chopped parsley and cilantro
5. Scramble eggs over medium low heat (I like to mix in a bit of milk first)
6. Assemble burritos in layers: shell, cheese, potato mixture, beans, eggs, salsa mixture, cheese
7. Roll burritos as tightly as possible
8. If serving immediately, lightly brown each side in a lightly oiled (or buttered pan) and enjoy
9. If serving later, wrap each burrito tightly in aluminum foil

Yield: 10 big burritos

Served immediately after browning

Wrapped & ready for camp!

At camp. I forgot to take a pic before demolishing it...

Breakfast Tostadas

Source: My kitchen
Tried it: YES
Thoughts: This was good. Really good. Threw it together in about 15 minutes.

• Prepare the corn tortillas (four)
• Light coating of olive oil, salt, garlic powder, heat on medium-high. Place in 250 degree oven to keep warm.
• Prepare the beans
• Drain/rinse one can black beans
• Heat over medium-high, smash with a potato masher
• Add desired amount of La Morena Chilpotle Sauce 
• Sprinkle with cumin
• Top tortillas with beans. Return to oven
• Prepare the green chilies
• Lightly coat pan with olive oil
• Heat one can of Trader Joe's Fire Roasted Diced Green Chile over medium high
• Sprinkle with salt, pepper, cumin
• Add approx 1 Tbs half & half
• Top tortillas with green chili mixture.
• Top tortillas with white cheese (preferably Mexican cheese, but I used mozzarella)
• Broil on low while preparing eggs 
• Prepare eggs
• Lightly butter pan (medium high)
• Cook four eggs - over easy
• Sprinkle with salt, pepper, cumin
• Remove tortillas from oven, top each with one egg, sprinkle with cheese
• Optional: Top with reserved chilpotle sauce

Layered Mexican Dip

Source: Aunt Stephanie? (I think that's her handwriting)

Tried it: Not this exact recipe

Thoughts: You can't go wrong with a layered Mexican dip...

Beef Tinga - Rachael Ray

Source: Rachael Ray Show
Recipe Link

Tried it: NOT YET (Had it for dinner at a friend's house, though)

Ingredients:

2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 pound Mexican chorizo (fresh), about 1 pound, casings removed
1 large onion, chopped
4 cloves garlic, thinly sliced
1/2 tablespoon cumin, half a palmful
1/2 tablespoon Mexican oregano, half a palmful
1/2 tablespoon ground coriander, half a palmful
1 can beef consommé or 1 1/2 cups beef stock
1 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
1 tablespoon honey

For Serving:
Flour tortillas, warmed
Wedges of lime
Queso fresco, crumbled
Sliced fresh or pickled jalapeño peppers
Thinly sliced red onions

Yields: 4-6

Preparation:

Preheat oven to 325°F.
Pat meat dry and season with salt and pepper. Dredge pieces in flour.

Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.

Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.

Chicken Enchiladas

Source: Food Network, Marcela Valladolid
Recipe Link

Tried it: I've eaten it (thanks, Mike!) but haven't made it myself

My thoughts: I must make it.

Ingredients:

9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese

Preparation:

Preheat the oven to 350 degrees F.

Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.

Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

Cheesy Chicken Chilaquiles

Source: The Pampered Chef
Recipe Link

Tried it: NOT YET

Ingredients:

1 1/2   lb (750 g) boneless, skinless chicken breasts
1   tbsp (15 mL) Southwestern Seasoning Mix
1 3/4   cups (425 mL) salsa verde
1   cup (250 mL) 33% reduced-sodium chicken broth
3/4   cup (175 mL) chopped fresh cilantro
12   cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2   cups (500 mL) shredded Chihuahua cheese
1   cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)

Preparation:

1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup (50 mL) cilantro. Serve with sour cream, if desired.

Yield: 8 servings


Cook's Tips:

• Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco. 
• Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese. 
• Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. 
• Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.
• Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.