Quesadilla
There are many possibilities that can suit your taste. In just 15 minutes you can have a hot lunch or a quick dinner.
Calories: 610kcal
Equipment
- Backpacking Stove
- small frying pan
Ingredients
- 1 small red onion chopped
- 1 small red bell pepper chopped
- 1 Poblano chili pepper sliced, (any mild pepper will work)
- 1 tsp parsley chopped
- 1/2 cup Sharp cheddar cheese shredded
- 1/2 cup pepper jack cheese shredded
- 1/2 tsp cumin
- 4 flour or corn tortillas
- 3 tbsp olive oil
- 1/2 cup salsa
Instructions
At Home
- 1. Put shredded cheese in a zip-top bag.
In Camp
- 1. Cut onions and peppers into thin two-inch strips; chop parsley. sauté peppers and onions in olive oil until tender (about 10 minutes); set aside. Put one tortilla in the pan, adding some more olive oil if needed. Sprinkle with cheese, pepper/onion mixture, cumin, and chili powder. When crispy, fold tortilla over and remove to a plate. Top with jalapeños and salsa.
Notes
When it's time to break for lunch, there is nothing more satisfying them a warm meal. No one wants to spend hours fixing a meal, but with just 15 minutes you can have a delicious warm quesadilla. This quesadilla also makes a quick dinner after a long day on the trail.
When hiking in the mountains cheese and vegetables will keep for a few days.
