Time for some easy to make trashy trail food! Mashed potato burritos are well loved by many long distance hikers. That might seem odd till you have one!
In the video I used packets of 505 salsa, though one can use any favorite brand – be it from fast food joints to tubs of it, to home made DIY salsa.For the cheese I used Tillamook’s 3/4 ounce wrapped slices. Good stuff! Out West you can find them often sold individually in grocery stores. Now, I know…Tillamook is a West Coast thing. Go suffer with another cheese if you have to 😛 You can always sub in the sticks sold next to the string cheese as well.
Mashed Potato Burritos
In a quart freezer bag or sandwich bag:
3/4 cup instant mashed potatoes
1 Tbsp dry milk
1 Tbsp butter powder
1 Tbsp sour cream powder
2 soft taco sized flour tortillas
Salsa to taste
1-2 ounces of cheddar, Cojack or Pepper Jack cheese
Freezer bag method:
Add 1 cup hot water to the quart freezer bag. Stir well, seal and let sit while you prep the cheese.
Insulated mug method:
Add the dry ingredients to your mug along with 1 cup near boiling water. Stir well and let sit while you prep the cheese.
For both methods:
Slice the cheese up. Lay down a section of clean paper towel. Place your tortillas down. Spread the mashed potatoes between the two tortillas. Top with cheese, then salsa. Roll up and eat.
Serves 1 large appetite.