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Churro Chocodillas





Yields
Serves 4




Prep Time
1 min




Camp Time
20 mins




Total Time
21 mins

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

 2 tablespoons sugar
 1 1/2 teaspoons cinnamon
 4 teaspoons virgin coconut oil*
 4 flour tortillas (6 to 7 in. diameter)
 1/2 cup chocolate chips
Step 1
1

AT HOME

2

Combine sugar and cinnamon in a small resealable plastic bag.

Step 2
3

In Camp

4

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.

5

*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).

Nutrition Facts

Servings Serves 4


Amount Per Serving
Calories 305Calories from Fat 44
% Daily Value *
Total Fat 15g24%

Saturated Fat 9.7g49%
Cholesterol 6mg2%
Sodium 300mg13%
Total Carbohydrate 41g14%

Dietary Fiber 1.5g6%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.