Campfire Quesadillas

mushroom-corn-quesadillaCampfire Quesadillas

Yield 4 quesadillas

Prep Time5-30 minutes, depending on your ingredients

Cook Time: about 5 minutes

Ingredients

  • 2 teaspoons oil
  • 1/2 medium red onion, thinly sliced
  • 10 button or cremini mushrooms, thinly sliced
  • 1/2 cup corn
  • salt and pepper, to taste
  • 4 flour tortillas
  • 1 cup shredded pepper jack cheese

Tools

  • Heavy duty aluminum foil
  • Grate (for campfire) or grill
  • Skillet (optional)
  • Cutting Board
  • Knife
  • Tongs or spatula

Method

 

For Veggie Mixture:

  1. Lay out a piece of foil and center onion, mushrooms, and corn on the foil. Drizzle with oil and season with salt and pepper. Bring up the sides of the foil and double fold the ends to make a packet. Place on the grate and cook until veggies are tender.
  2. Alternately, you can cook the veggies on your camp stove. Heat oil in a skillet over medium high heat. Add onion and mushrooms and saute until softened and lightly browned. Add corn and stir to combine. Remove from heat and add salt and pepper, to taste.
  3. Note: The veggie mixture can be made a day or two ahead of time.

 

For Quesadillas:

  1. Lay out four pieces of foil and place a tortilla on top of each piece. Divide half the cheese among the four tortillas, sprinkling it down the center of each. Divide the veggie mixture evenly among the tortillas, and then sprinkle the remaining cheese on top of the veggies. Fold the two sides of the tortilla toward the center and then wrap the quesadilla in the foil, sealing the edges to make a packet.
  2. Place the packets on the grate and cook for a few minutes on each side, until the cheese is melted and the tortilla crisp.

Caution and Respect

In days gone by, cooking over an open fire could be taken for granted. Today, with concerns about air quality, restricted areas for camping and dwindling firewood stocks in many campgrounds, the freedom to cook over an open fire is a privilege which requires the utmost in caution and respect. Here are a few important considerations:

Wood – Campfire cooking requires a clean-burning, hot fire. This is only achieved with dry, seasoned wood. Stripping trees of green wood is fruitless – your fire will be smoky, will burn poorly and create unnecessary pollution. If dry wood is not available, it will need to be packed in. Many public campgrounds supply firewood – call ahead to see what’s available.

Fire location – Pay close attention to the ground before preparing any fire. In circumstances where building your fire on a rock is not possible, one should ensure that the base of the fire is on bare mineral soil. A fire that is burning all evening has lots of time to burn through the organic layer of the soil and will not be put out with a simple bucket of water. Use previously established fire pits if available, to avoid scarring the area with more fire pits.

Wind – Any medium to strong wind is hazardous. The danger of sparks getting away can ignite a forest fire. Also, the coals will reduce more quickly and provide much less cooking time. If substantial wind shelter is unavailable, any outdoor fire is out of the question.

Posted in Recipes.

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