MONTyBOCA and Chef Corso serve the camping, backpacking, hiking and outdoor communities looking to elevate their meals. The company is headquartered in Seattle, Washington, and recipes are trial-tested by the MONTyBOCA community all over the world. All recipes are fast, easy, mindful of pack weight and volume, require no pre-prep or dehydrating, and focus on real fresh ingredients rather than dry, salty, and expensive packaged options. Follow along on Instagram and on YouTube.
Cheez-It Cheesy Cheddar Grits by MONTyBOCA
Let’s be real: You’re already packing Cheez-Its, or some kind of salty chip. Why not cook up an amazing meal with them?
This recipe is part of MONTyBOCA’s Truckstop recipe series, where I create a fast and tasty meal with a bag of chips or crackers. You can pick up the key ingredient just about anywhere (small-town gas stations included), and it’ll satisfy your trail cravings.
The Cheesy Cheddar Grits (and the Truckstop recipes) also includes one of my favorite backcountry pantry ingredients: polenta/grits/cornmeal/masa/cornbread mix. All of these may seem different for anyone who doesn’t cook a lot, but they’re pretty much the same thing and, most importantly, they cook up in only a few minutes. Just make sure to get the quick cooking kind.
Watch Chef Corso Cook the Cheez-It Cheesy Cheddar Grits
Full Ingredient List
Here are the full ingredients for the Cheez-It Cheesy Cheddar Grits. Substitute the chips or crackers of your choice, and add hot sauce if you like some kick.
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