Cook over a camp stove or fire.
preheat dutch oven over medium heat.
add chips, cheese and other desired nacho fixings and replace lid
remove once cheese is melted.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1-2 cups vegetable oil (enough for 2″ depth for frying)
(some recipes call for water instead of milk)
Mix flour, baking powder, salt and milk until well mixed (do not over mix). separate into 4-5 portions. roll the bread thin (we usually use a soda can but whatever you have handy will work)
Fry over medium heat until brown, flip to brown the top side.
We like to enjoy them with butter, cinnamon, and sugar or honey. These can also be used for tacos.
We just use the Pillsbury cinnamon rolls but you can make from scratch.
Pre-heat the dutch oven over medium heat. Add cinnamon rolls and replace lid.
Check the cinnamon rolls a few minutes before package time to make sure bottom is not burning. Remove from heat if the bottom is getting to done. Finish cooking and enjoy.