Packing Heat: Fiery Southwestern Recipes

Huevos Revueltos con Papas

Chicken Tortilla Soup

Orange Chili Salsa

Huevos Revueltos | Chicken Tortilla Soup | Orange Chili Salsa | Anaheim Skillet Quesadillas

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.

Huevos Revueltos | Chicken Tortilla Soup | Orange Chili Salsa | Anaheim Skillet Quesadillas

Chicken Tortilla Soup

Fresh lime juice takes this traditional soup over the top.

1 small onion

3 tablespoons flat leaf parsley

4-5 serrano chilies

3 cloves garlic

1 teaspoon ground cumin

Juice from 2 medium limes

5 chicken bouillon cubes

5 cups water

3/4 cup dried corn

3/4 cup dried diced tomatoes

1 pouch chunk chicken (7 ounces)

Salt and pepper to taste

2-3 green onions

Corn tortilla chips

In camp
Chop onion and parsley, dice chilies, and mince garlic. Add first six ingredients to a large pot and sauté for 6-7 minutes. Add bouillon cubes, water, corn, and tomatoes. Bring to a boil and simmer about 10 minutes. Season with salt and pepper, add chicken, and cook for an additional 5-6 minutes. Garnish with sliced green onions and crushed tortilla chips. Serves 4-6.

Huevos Revueltos | Chicken Tortilla Soup | Orange Chili Salsa | Anaheim Skillet Quesadillas

Orange Chili Salsa

This light, fruity garnish is so good you’ll make it at home.

1 red jalapeño

1 green jalapeño

1 tablespoon fresh cilantro or parsley

1/4 cup slivered raw almonds

2 large navel oranges

1 tablespoon olive oil

In camp

Dice jalapeños and sauté in olive oil for about 8 minutes. Add almonds and chopped parsley and sauté for 6-7 minutes more, or until almonds are lightly browned. Peel oranges and slice out segments, holding each orange over a bowl to catch the juice; cut segments into bite-size chunks. Squeeze juice from leftover orange membranes into bowl. Add chili mixture and toss. Serves 4-5.

Huevos Revueltos | Chicken Tortilla Soup | Orange Chili Salsa | Anaheim Skillet Quesadillas

Anaheim Skillet Quesadillas

Meet the comfort food of the Southwest.

1 small red onion

1 small red bell pepper

1 Anaheim chili

2 tablespoons flat leaf parsley

3/4 cup each sharp cheddar and pepper jack cheese, shredded

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

4 flour tortillas

2-3 tablespoons olive oil

Chopped jalapeños and Orange Chili Salsa (see next page) for garnish (optional)

At home

Put shredded cheese in a zip-top bag.

In camp
Cut onions and peppers into thin two-inch strips; chop parsley. Sauté all three in olive oil until slightly tender (about 10 minutes); set aside. Place one tortilla in skillet, adding slightly more olive oil if needed. Sprinkle with cheese, pepper mixture, cumin, and chili powder. When crispy, fold tortilla over and remove to a plate. Cut into wedges and top with jalapeños and salsa. Repeat for each quesadilla. Serves 4.

Fire Extinguisher

Tone down the heat by removing each chili’s seeds and membranes.