Ingredients
| 3⁄4 | c | instant mashed potatoes |
| 1 | T | dry milk |
| 1 | T | butter powder |
| 1 | T | sour cream powder |
| 2 | flour tortillas | |
| 2 | pkt | salsa |
| 1 | oz | cheddar or cojack cheese |
| 1 | c | water |
Instructions
At home:
Bag the dry ingredients in a pint freezer bag. Put the tortillas in a tightly sealed plastic bag. Tuck in the salsa and cheese with everything.
On trail:
Freezer bag method:
Add the 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 the 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.
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