Camping Recipes

Creamy Breakfast Enchiladas


8 ounces chorizo sausage
2 cups frozen shredded hash browns
Salt and pepper to taste
8 eggs, whisked together with a splash of water
1 tablespoon butter
1 bunch green onions, chopped
1 cup light sour cream
1 7-ounce can green chilies (mild)
1 10-ounce can cream of mushroom soup
8 ounces green enchilada sauce or green salsa
8 12-inch tortillas
1 1/4 cups shredded cheddar cheese
1 1/4 cups shredded pepper jack cheese

Chimichurri Steaks



1/4 cup fresh parsley leaves
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh oregano leaves (or substitute 1 teaspoon dried oregano)
3 garlic cloves, coarsely chopped
Pinch of crushed red pepper flakes
Salt and freshly ground black pepper
1 1/2 pounds skirt steak, cut into 6 equal pieces


Mexican Street Corn

5 ears fresh corn, husked

For the Spread:

1/4 cup mayonnaise
2 Tablespoons sour cream
Juice from one lime

For the Topping:

1/4 cup grated Cotija cheese
1 teaspoon smoked paprika (or chili powder if you want heat)

Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.

Preheat the grill to medium heat (between 350-450 degrees F).

Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.