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These chocolate and cinnamon-sugar treats are so good, you may want to “test” them at home before your trip. The recipe comes from the outdoor cooking experts behind the blog Dirty Gourmet, dirtygourmet.com.
GEAR Backpacking frying pan, backpacking stove and fuel, backpacking spatula, small cutting board, small knife
AT HOME
Combine sugar and cinnamon in a small resealable plastic bag.
In Camp
Heat 1 tsp. oil in a frying pan over medium heat. Set 1 tortilla in pan and sprinkle half the tortilla with 2 tbsp. chocolate chips. Fold tortilla over and brown lightly on each side, turning once, 4 to 5 minutes total. Transfer to a cutting board and sprinkle on both sides with cinnamon sugar. Cut into wedges. Repeat to make more chocodillas.
*Bring packets of coconut oil, or seal oil in a small screw-on Nalgene bottle. Artisana Organics raw virgin coconut oil tastes dreamy and the packets don't leak ($23/10 packets, each about 1 oz.; natural-foods stores and amazon.com).
AT HOME
Combine sugar and cinnamon in a small resealable plastic bag.
In Camp
Heat 1 tsp. oil in a frying pan over medium heat. Set 1 tortilla in pan and sprinkle half the tortilla with 2 tbsp. chocolate chips. Fold tortilla over and brown lightly on each side, turning once, 4 to 5 minutes total. Transfer to a cutting board and sprinkle on both sides with cinnamon sugar. Cut into wedges. Repeat to make more chocodillas.
*Bring packets of coconut oil, or seal oil in a small screw-on Nalgene bottle. Artisana Organics raw virgin coconut oil tastes dreamy and the packets don't leak ($23/10 packets, each about 1 oz.; natural-foods stores and amazon.com).