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Fall 2006 Issue
    Cover Article
    Message from the Director
    Base Camp Campaign Enters the Homestretch
    Wild Side of Medicine: Lightweight First Aid Kits
    WMI at 2006 Primal Quest
    Issue Room: Light on the Western Horizon
    Creating a Climate for Change
    Internships at NOLS
    Diversity Matters: Q&A with Linda Lindsey and Flip Hagood
    A Tough Assignment: On the Fly in Patagonia
    Book Reviews
    Sailing with NOLS
    From Tent Groups to Yahoo! Groups
    (A)broad Perspective: NOLS Celebrates Diversity While Providing A Unifying Experience
    Recipe Box: The Delight
    Gear Room: The Top Five Items from the Past Ten Years
    No Need for First Impressions: Experience Says It All
    Branch Notes
    A Little NOLS Goes a Long Way
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Submitted by Chelsea Eakin, Brendon Dorgan and Alec Glasgall


2 tortillas
1/2 Tbsp margarine
1/2 - 1 cup peanut butter
handful chocolate chips
handful brown sugar
handful raisins
2 fig bars, crumbled

Place a tortilla smeared with peanut butter and sprinkled with chocolate chips and brown sugar in a buttered frying pan. Heat until the chips and sugar are melted, then top with raisins and two crumbled fig bars. Cover with another tortilla and fry until crispy. Slice and enjoy!

Comments from Jim:
“I love the individual ingredients, but was skeptical about heaping them together. To my surprise, The Delight was delicious, in part because every bite offered a different flavor combination. Chocolate chips, raisins, fig bars, brown sugar and peanut butter complement each other perfectly!”


  • Try adding cranberries, granola or peanuts.
  • Flip the tortilla so that both sides get crispy.
  • Hold pan on top of a windscreen to keep the tortilla from burning.

Got a great backcountry recipe you’d like to share? Send it to If it’s chosen you’ll receive a spankin’ new copy of the NOLS Cookery.


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