Backpacker Magazine – September 2008

Packing Heat: Fiery Southwestern Recipes

These 4 red-hot recipes will warm you faster than any campfire.

by: Joann Winberg, Photos by Justin Bailie

Huevos Revueltos con Papas
The real breakfast of champions? Potassium-rich potatoes, eggs, and zesty jalapeños.

3 ounces powdered eggs (such as Backpacker's Pantry)
1 tablespoon dried instant milk
3/4 cup plus 1 1/2 tablespoons water
2-3 medium-sized potatoes
2-3 jalapeños
1 small onion
1/2 teaspoon adobo seasoning
1/2 teaspoon chipotle seasoning
Salt and pepper to taste
2-3 tablespoons olive or canola oil
Tortillas (optional)

At Home
Combine powdered eggs and dry milk in a zip-top bag.

In Camp
Add water to powdered eggs/milk mixture; set aside. Coat a skillet with oil. Chop potatoes and cook for 5 minutes. Add diced chilies and onion to skillet; sprinkle with adobo, chipotle, salt, and pepper. Cook for 10 minutes or until potatoes are browned. Add eggs; stir and cook until set. For extra spice, garnish with additional chipotle or adobo seasoning. Eat as is or wrap in tortillas. Serves 4-5.

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