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Recipe: Mexican Chili Mac ‘n’ Queso

A bit of frozen chorizo extends your backcountry options.

[first night feast]
Mexican Chili Mac ‘n’ Queso
Serves 6

1 lb. penne or elbow macaroni
1 small can chopped green chilies
2-3 cloves garlic, finely chopped
4-5 green scallions, chopped
1 package spicy (not sweet) chorizo, either ground or in the casings. If in casings, remove casings and finely dice.
1 cup grated parmesan
1 cup grated cheddar

Cook pasta until al dente and drain well. Sauté garlic, chorizo, chilies, and scallions in a little olive oil until softened. Combine chorizo mixture with pasta, top with both cheeses and mix well.

*Backpackers’ Tips: At home, prep the chorizo mixture and combine it in a zip-top bag, then freeze. It will stay cold in your pack for a day or two). Cheese will stay freshest if left in chunks, then grated or finely diced in camp.

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