Ali and Caroline, the mighty duo behind the Wyld Honeys, recently went down to the Baja in Mexico with the ComplEAT Collection in tow. They came back with a delicious chilaquiles recipe that’s the perfect camp breakfast, lunch, or dinner.

They didn’t forget about the cerveza either. Scroll down to find a refreshing Michelada recipe that’ll hit the spot when you’re hanging around camp.

The Wyld Honeys started out as two childhood best friends who wanted to redefine outdoor cooking in a way that centered around approachability and fun. They travel and craft outdoor recipes that celebrate nature, food, and community.

Watch their first episode below to see the whole trip and the recipes that follow. Keep an eye out for more meals and videos in the coming months.

Chilaquiles (serves 4)


Salsa Verde: 

  • 1 tsp. vegetable or olive oil 
  • 1 1/2 pounds tomatillos, husks removed
  • 1 jalapeno
  • 1 white or yellow onion, skins removed and quartered
  • 2 garlic cloves
  • 1/2 cup cilantro
  • 1 lime
  • 1/2 to 1 tsp. salt, to taste


  • 6 oz sturdy fried tortilla chips
  • 4 eggs

Suggested toppings:

  • Crema
  • Cotija cheese
  • Pickled onions
  • Avocado
  • Radishes
  • Jalapeno
  • Cilantro leaves


Prepare the salsa

Step 1

Set a large skillet over medium-high heat and drizzle in the oil. Add tomatillos, jalapeno, and onion to the hot skillet, working in batches if needed so that all vegetables have direct contact with the pan. Saute and rotate occasionally until charred on all sides, about 10-15 minutes. Remove the jalapeno and onion from the skillet and allow to cool slightly.

Step 2

Add softened tomatillos to a large bowl and crush with a fork or masher to break them up into a chunky salsa. 

Step 3

Finely chop jalapeno, onion, cilantro, and garlic, and add to the bowl with the tomatillos. Add lime juice and stir to combine; season with salt and set aside.

Fry the eggs

Step 4

Add olive oil to a skillet set over medium heat. Crack in four eggs, then cover and fry until the whites are set, about 3-4 minutes. Slide out of the skillet and onto a plate to set aside. 

Assemble the chilaquiles

Step 5

Add the salsa back into the skillet and heat over medium until slightly thickened. Fold in tortilla chips, stirring to coat. Cook for 2-3 minutes, or until the chips have softened slightly. 

Step 6

Slide the fried eggs over the tortilla chips. Add your favorite toppings, and enjoy!

Michelada (serves 1)


  • 12-ounce can of chilled light beer (like Corona, Tecate or Modelo)
  • 2 ounces Clamato juice (or tomato juice)
  • 1 lime, cut into wedges
  • Hot sauce (like Tapatio, Tabasco, or Cholula)
  • Tajin
  • Chamoy


Step 1

Wash and dry the top of the beer can. Drizzle chamoy in a wide, shallow dish to cover the bottom. Dip the lip of the closed beer can into the chamoy, then sprinkle with Tajin to coat.

Step 2

Open the can, then take a big sip! Alternatively, you can pour out about 1/4 cup of beer into another glass. 

Step 3

In the beer can, pour in the Clamato and a few shakes of hot sauce. Squeeze in the juice of a lime wedge. Cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *