3 Chocolatey Recipes for Your Next Backpacking Trip

Nothing provides comfort like chocolate—whether it's in a savory soup or a warm mug on a cold night.
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Chocolate Foods

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

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 11 g 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 andground cayenne

At home: Combine chocolate and spices in a zip-top bag. Pack milk powder and marsh-mallows 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

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