LOCO FOR CO­COA

TRAIL CHEF

Backpacker - - Contents - By Nick Cote

Cozy up with three camp recipes featuring the ul­ti­mate com­fort food: choco­late.

TOR­TILLA SOUP Take a note from the mole play­book. Serves 2

2 oz. freeze-dried chicken ¼ cup an­cho chile pow­der ¼ cup dried onion flakes ½ cup freeze-dried corn 1 oz. Mex­i­can choco­late (such as Ibarra; 1 oz. is about 1.5 serv­ings)

8 oz. can of tomato sauce 1 Tbsp. Mex­i­can oregano 4 bouil­lon cubes (or enough for 4 cups) 1 cup tor­tilla chips 1 av­o­cado

AT HOME ➞ Pack tor­tilla chips in a zip-top bag (it’s okay if they break). Com­bine all dry in­gre­di­ents in an­other bag. Pack av­o­cado sep­a­rately. IN CAMP ➞ Empty the zip-top bag of dry in­gre­di­ents into a pot with 4 cups wa­ter. Bring the mix­ture to a boil, then re­duce heat, cover, and sim­mer un­til all in­gre­di­ents are re­hy­drated, about 15 to 20 min­utes. Top with tor­tilla chips and diced av­o­cado and serve.

WEIGHT* 10 oz. PRO­TEIN 32 g CALO­RIES 580

S’MORES QUESADILLAS No cam­pfire, no prob­lem: Toast s’mores in­gre­di­ents in a tor­tilla. Serves 2

4 6-inch flour tor­tillas ½ cup mini marsh­mal­lows ½ cup semi-sweet choco­late chips 1 gra­ham cracker, bro­ken into pieces 2 Tbsp. but­ter

AT HOME ➞ Com­bine choco­late chips, marsh­mal­lows, and gra­ham cracker pieces in one zip-top bag, and store but­ter in an­other. Pack tor­tillas sep­a­rately.

IN CAMP ➞ Warm half the but­ter in a skil­let over low heat. When fully melted, add a tor­tilla and top with half the bagged in­gre­di­ents. Top with an­other tor­tilla and toast un­til the choco­late and marsh­mal­lows have melted, about 2 min­utes. Flip the que­sadilla to toast the other side. Con­tinue cook­ing, flipping as needed un­til the tor­tilla is lightly browned on both sides. Re­peat with re­main­ing in­gre­di­ents. WEIGHT 6 oz. PRO­TEIN

CALO­RIES 670

MEX­I­CAN

HOT CHOCO­LATE

Add a dash of rum or whiskey to this rich choco­late drink for a per­fect night­cap. Serves 2

1 cup milk from pow­der 2 oz. Mex­i­can choco­late (such as Ibarra) ¼ cup mini marsh­mal­lows Pinch each: cin­na­mon and ground cayenne

AT HOME ➞ Com­bine choco­late and spices in a zip-top bag. Pack milk pow­der and marsh­mal­lows each in sep­a­rate bags.

IN CAMP ➞ Re­hy­drate milk.

In a pot over low heat, melt choco­late with spices. Re­duce heat slightly and add milk, stir­ring con­stantly un­til well mixed. Re­move from heat, pour into mugs, and top with marsh­mal­lows.

WEIGHT 2 oz. PRO­TEIN 5 g CALO­RIES 230

Add a few chips at a time to your tor­tilla soup to main­tain the per­fect level of crunch.

*ALL NU­TRI­TION AND WEIGHTS ARE PER SERV­ING. WEIGHTS ARE FOR UNCOOKED IN­GRE­DI­ENTS.

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